Thursday, June 3, 2010

Bhajia / Pakora with Sprouted Moong Beans

It was a pleasant evening , cravings were perfect to enjoy some deep fried snack...Cup full sprouted Moong Beans were laying in my fridge..so decided to make Bhajia/Pakora by adding them to regular Bhajia batter. I made delicious chat chutney without Tamarind and Dates. You must try this quick chutney made from Jamaican Jerk sauce which tastes as tempting as Sweet-Sour Chat chutney.For earlier Tofu-Onion-Bhajia/Pakoda recipe click here....

Ingredients :-
  • 1 Cup Sprouted Moong beans.
  • 1 Cup Besan (chick Pea flour)
  • 1 large size onion - roughly chopped
  • 5-6 green chilies - finely chopped
  • 1 Cup fresh Cilantro -roughly chopped
  • 1/4 Cup water
  • 1/4 T.spoon baking soda
  • 1/2 T.spoon Ajwain seeds (owa)
  • Oil for deep frying - 2 cups
Method of making Bhajia :-
  1. Take a medium size bowl - Add 1 cup Besan with 1/4 cup water. Beat well , remove all lumps and make fine thick paste.
  2. Add salt, ajwain seeds, chopped onions, green chilies, cilantro - Combine well.
  3. Put sprouted beans and baking soda - gently mix in the batter. If you find batter too dry and thick while mixing then add little water.
  4. Heat 2 cups oil in Kadhai or as much as you need for 2-inch depth. (It will depend on your Kadhai)
  5. To test oil temperature - Drop peanut size batter into the oil , if it quickly raises to surface and floats at top that indicates oil is ready for frying pakora. It should not quickly turn brown and maintain bright yellow color.Always maintain medium heat and in between you may increase little heat but quickly decrease it back to medium heat.
  6. For dropping pakodas in oil you can use regular eating spoon . If you are familiar with dropping Pakora with hand then merge tips of all five finger together..dip them in batter and collect walnut size batter , gently place 6-10 pakoras in each batch carefully -Fry frequently turning with slotted spoon or Zara for at least 2 minutes or until each bhajia turns light brown.
  7. Take out fried bhajia from oil and place them on the tray lined with paper towel.Repeat next batch..you can make around 20-25 bhajia/pakora. Serve them hot with sweet sour chutney or ketchup.
Quick Sweet-Sour Chutney with Jamaican Jerk sauce :-
  • Take 1/4 cup Jerk sauce. ( World Harbors Jamaican Jerk Sauce.)
  • 4-5 green chilies
  • 2 small Galic cloves
  • 1 Cup tightly pressed - roughly chopped fresh cilantro
  • 10-15 fresh mint leaves
  • 1/2 T.spoon Chat Masala
  • 1/4 T.spoon black salt (Sanchar)
  • 1 T.spoon Vinegar
Mix and finely grind all above ingredients in a small jar of blender...your sweet and sour chutney is ready... Enjoy with hot Pakodas/ Bhajia...also this chutney can be perfectly relished as "All-In-One-Chat-Chutney".


2 comments:

Leena said...

Perfect snack for crazy cravings:)

Usha said...

Leena, nice to see you back..Bhajia and Batata Vada are my favorite ones. Thanks. :)