“Bhajiyas and Pakodas have always been a very interesting concept for me to work on, it not only opens up doors to imagination and creativity but also gives me a reason to list down the varieties to be tried the next time, from the desi to the videshi andaz there is a lot more to explore! Although they are a little heavy to eat at times, a little binge with balance is always welcome in our diets”- Chef Kaviraj Khialani
CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI
Accompanied with the popular green chutney, red chutney, imli ki chutney to the creative dips made with mayonnaise or hung curd, from tandoori mayonnaise to cucumber- mint dip, cocktail sauce, desi pesto chutney and more add a lot of value, taste, texture and finesse to the bhajiya eating experience.
Here are a few simple easy to make- a bit innovative ways of doing Bhajiyas!
CHATPATA BHARA HUA MIRCH BHAJIYA
[SAVOURY STUFFED GREEN CHILI FRITTERS]
Ingredients
Panveli mirch/pakoda mirch- 200 gms/ 6-8 pieces, slit and cleaned.
For the stuffing
Oil-2 tsp
Chopped green chilies- 1 tsp
Potatoes-1 cup boiled, peeled, mashed/grated
Salt to taste
Turmeric powder-1/2 tsp
Red chili powder-1/4 tsp
Garam masala powder- ¼ tsp
Chopped coriander leaves- 1 tbsp.
For the besan batter to coat and fry
Besan-1 cup
Rice flour-1 tsp
Salt to taste
Oil-2 tsp
Cooking soda-1/2 tsp
Schezuan chutney-1 tsp
Water- as needed to make a thick batter
Chaat masala-1/2 tsp sprinkle and serve hot.
Method
- Prepare all the ingredients for the stuffing of the Mirchi.
- Heat oil and saute the chilies, potatoes add in the salt, masalas and cook for 3-4 mins on a medium flame, add coriander leaves, allow to cool.
- Stuff the potato filling into the slit and cleaned chilies and allow to rest for 5 mins.
- Meanwhile prepare the besan batter for the mirch ka pakoda and allow the batter to rest for 10-15 mins.
- Heat oil in a kadai, dip the prepared stuffed Mirchi in the rested besan batter and coat them well, slide them carefully into the medium hot oil and allow to fry for 3-4 mins or until a nice golden color and crust has formed.
- Remove onto a kitchen paper, drain excess oil and then slice, sprinkle chaat masala powder and serve them hot with dips, chutneys, sauces of your choice.
INDO-CHINI PYAAZ AUR SUBZI KA BHAJIYA
[FUSION ONION & MIX VEG FRITTERS]
Ingredients
Spring onions- 3-4 no sliced
Cabbage-1/2 cup finely shredded
Carrots-2-3 tbsp. finely shredded
Ginger-garlic- 1 tsp chopped mix
Green chilies- 1 tsp chopped
Coriander leaves- 2 tbsp. chopped
Red chili sauce-2 tsp
Soy sauce-2 tsp
Water- few drops
Salt and pepper to taste
Grated cheese- 2 tbsp.
Cooking soda-1/2tsp
Besan-1 cup
Rice flour/corn flour- 2 tbsp.
Oil to deep fry
Schezuan chutney/ mayo dip etc to serve along once fried.
Method
- Prepare all the ingredients for the fusion pakodas and keep ready.
- In a mixing bowl, combine together the spring onions along with the other veggies, add salt and pepper, sauces and binding agents, cooking soda, besan, rice flour or corn flour and little water as needed to get them all together for the pakoda mixture.
- Heat up oil in a frying kadai and drop a little of the prepared mixture at a time into the medium hot oil and allow to set before turning over the sides and allow to cook well for around 4-5 mins.
- Remove onto a kitchen paper, drain off the excess oil and serve hot with assorted chutneys/dips/sauces.
MAKKAI AUR DHANIYE WALA BHAJIYA
[SWEET CORN AND CORIANDER FRITTERS]
Ingredients
For the makkai and dhaniya mixture
Boiled sweet corn- 1 cup, crushed to a coarse paste
Fresh coriander leaves-2 tbsp. chopped
Grated paneer- 2-3 tbsp.
Coriander seeds-2 tsp roasted and crushed.
Salt to taste
Cooking soda-1/2 tsp
Green chilies- 1 tsp finely chopped
Ginger- 2 tsp grated
Red chili powder-1/2 tsp
Besan-1 cup
Rice flour/corn flour-2 tsp
Oil to deep fry
Water as needed little bit to form up.
Chutneys/sauces/dips as needed to serve along
Method
- In a mixing bowl/food processor jar combine together the boiled crushed corn along with all the ingredients and adding a little water/oil bring the mixture together into a smooth dough like texture.
- Heat oil in a kadai, apply little water on the palms and fingers and pick up small portions of the mixture and drop in the oil and fry them evenly turning them over for 3-4 mins or until nice crunchy on the outside.
- Remove the fried bhajiyas onto a kitchen paper and drain off the excess oil and serve them hot with choice of chutneys/ dips/sauces etc.
MASALEDAAR MURGH KA BHAJIYA
[SPICY CHICKEN FRITTERS]
Ingredients
Boneless chicken pieces- 1 cup/ 200 gms,1 inch cut, cleaned and washed.
For the marination on the chicken pieces
Oil-2 tsp
Salt and pepper to taste
Ginger-garlic paste-1 tsp
Red chili sauce-2 tsp
Soy sauce-2 tsp
Garam masala powder-1/4 tsp
Chaat masala powder-1/2 tsp
To add into the mixture after marination
Besan-1/2 cup
Rice flour/ corn flour- 2 tsp
Salt to taste
Oil-2 tsp
Cooking soda-1/2 tsp
Water a little if needed
To deep fry- oil as needed.
To serve with- schezuan mayonnaise/ green Pudina pesto sauce/ hung curd dip
Method
- Prepare the chicken pieces, apply the marination on them and keep refrigerated for 20 mins.
- Meantime heat oil in a kadai on a low flame, add in the besan and other ingredients into the chicken mixture and prepare a nice coating texture mixture in the bowl which coats the chicken pieces well.
- Drop the chicken pieces in the medium hot oil and allow them to cook on all side, turn them over occasionally and once we get a nice crusty texture on the outside with a golden color after 4-5 mins we can remove them on a kitchen paper, drain the excess oil and serve hot with assorted chutneys/dips/sauces.
GOBHI AUR PALAK KA BHAJIIYA
[CAULIFLOWER AND SPINACH FRITTERS]
Ingredients
Cauliflower- 200-250 gms, cleaned, florets removed and washed, parboiled.
Spinach leaves- ¼ bunch/ 1 cup blanched and chopped
Ginger-garlic- green chili paste-1 tsp mix
Oil- as needed to fry
Salt to taste
Aamchur powder-1/2 tsp
Chaat masala-1/2 tsp
Red chili powder- ½ tsp
Turmeric powder-1/2 tsp
Garam masala powder-1/2 tsp
Ajwain-1/2 tsp
Kasuri methi-1 tsp
Besan- 1 cup
Rice flour/ corn flour- 2 tsp
Oil-2 tsp
Salt a pinch
Cooking soda-1/2 tsp
Water- a little.
To serve with: assorted chutneys/dips/sauces/ketchup etc.
Method
- Prepare all the ingredients for the bhajiyas and keep ready.
- In a mixing bowl, combine together the cauliflower, spinach, ginger-garlic-chili paste, salt and all powdered spices and little oil, mix well and keep aside for 10-15 mins.
- To the same bowl add in the besan and rice flour/corn flour and other ingredients as well and mix it up using a few drops of water just to make it into a nice thick coating mixture.
- Heat oil in a kadai to medium and start dropping the cauliflower and spinach mixture into the oil in small portions and allow to fry and set on one side and then slowly turn them over and cook for 3-4 mins or until nice and crispy.
- Remove them onto a kitchen paper and allow the excess oil to drain off and then serve hot with assorted chutneys/dips/sauces etc.
Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow.
He can be contacted at twitter: @kaviraj_chef, Mobile: 91 9820939336. Mail: chefkaviraj249@gmail.com
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