Hyderabad’s Favorite Snack Recipe

HYDERABADI’S FAVORITE SNACK RECIPE

Snack time! The best time one can have but not while having unhealthy food from outside. We notice and observe people standing near the stalls and having bhajiya/ fritters. We admit, it will be tasty but it is not healthy because proper hygiene may not be maintained while preparing it. Moreover, the oil used for frying may not be fresh one that is the oil used earlier will be reused. Not only in Hyderabad but also on the streets of Mumbai, Delhi and other places, same situation may be witnessed.

This article covers a snack recipe loved by almost all Indian foodies and found mostly on the open streets of almost all states of India. Follow the bhajiya recipe mentioned below to enjoy the taste of various types of fritters / bhajiya. Yes, there are types of bhajjis (or bhajiya), for instance, pyaaz ke bhajiye (onion bhajiya), aloo bhajiya (potato bhajji), palak bhajiya (spinach bhajiya), tomato bhajiya, kaju bhajiya (cashew bhajji), plain/ besan bhajiya, etc.

So, first things first, we need to make a basic batter, the we will dip the raw vegetables of which we want to prepare a bhajiya and finally we will fry it.

Cooking time : 10 minutes | Preparation time : 10 minutes | Total time : 20 minutes

1. BASIC BHAJIYA BATTER:

Ingredients

  • 1 cup Gram flour
  • Salt to taste
  • ½ tsp Red chilli powder
  • ¼ tsp Turmeric powder
  • ¼ tsp Coriander powder
  • ¼ tsp Cumin seed powder
  • ½ tsp Ginger garlic paste
  • ¼ tsp Baking powder
  • Water as required

Procedure

  1. In a large bowl, add the gram flour, salt, red chilli powder, turmeric powder, coriander and cumin seed powder, ginger garlic paste and mix lightly.
  2. Slowly add water to make a smooth batter.

Note: The batter should neither be too runny nor too thick.

  1. Add baking powder just before frying the bhajiyas.

 2. PLAIN BHAJIYAS

Ingredients

  • Freshly prepared Gram Flour Batter
  • ½ cup Onions
  • ¼ cup Coriander leaves
  • Oil for shallow frying

Procedure

  1. To the freshly prepared batter, add finely chopped onions and coriander leaves.
  2. Mix it with slowly.
  3. In a pan, heat oil and add a tablespoon of the prepared mixture.
  4. Leave place between two bhajiyas.
  5. Shallow fry on both sides.
  6. Remove on an absorbent paper.

Also Check: Secret Murgh Musallam Recipe

3. ALOO BHAJIYA (POTATO BHAJJI)

Ingredients

  • Freshly prepared Gram Flour Batter
  • 1 cup Potatoes (thinly sliced)
  • Oil for deep frying

Procedure

  1. Slice the potatoes thinly, add salt to a bowl containing water, keep the sliced potatoes in the bowl.
  2. To the freshly prepared batter, dip the sliced potatoes one by one.
  3. Remove the excess batter.
  4. In a pan, heat oil, and the coated sliced potato.
  5. Leave place between two bhajiyas.
  6. Fry on both sides.
  7. Remove on an absorbent paper.

4. TAMAATA BHAJIYA (TOMATO BHAJJI)

Ingredients

  • Freshly prepared Gram Flour Batter
  • 1 cup Tomatoes (thickly sliced)
  • Oil for deep frying

Procedure

  1. To the freshly prepared batter, dip the sliced tomatoes one by one.
  2. Remove the excess batter.
  3. In a pan, heat oil, and the coated sliced tomato.
  4. Leave place between two bhajiyas.
  5. Fry on both sides.
  6. Remove on an absorbent paper.

Also Check: Egg Recipes

5. PALAK PAKODI (SPINACH BHAJJI)

Ingredients

  • Freshly prepared Gram Flour Batter
  • 1 cup Spinach leaves (thinly sliced or leave the leaves as it is)
  • Oil for deep frying

Procedure

  1. Add the spinach leaves to a bowl containing water, add a tsp salt.
  2. To the freshly prepared batter, dip the spinach leaves one by one.
  3. In a pan, heat oil, and the coated spinach leaves.
  4. Leave place between two bhajiyas.
  5. Deep fry them.
  6. Remove on an absorbent paper.

6. PYAAZ KE PAKODE (ONION BHAJJI)

Ingredients

  • Freshly prepared Gram Flour Batter
  • 1 cup Onion (thinly sliced)
  • ½ tsp Ajwain (carom seeds)
  • Oil for deep frying

Procedure

  1. To the freshly prepared batter, add all the sliced onions.
  2. In a pan, heat oil, add 1 tsp of the mixture.
  3. Leave place between two bhajiyas.
  4. Deep fry them.
  5. Remove on an absorbent paper.

Note: There is another method to prepare onion pakora, first to sliced onions, add salt and other spices mentioned in the ingredients of Recipe 1 of this article, let it be there for 15 minutes, onions will release some water. Now add the gram flour and mix, add water if required. Deep fry.

Also Check: Instant Dhokla Recipe

 7. KAJU BHAJIYA (CASHEW BHAJJI)

Ingredients

  • Freshly prepared Gram Flour Batter
  • 1 cup Cashew
  • Oil for deep frying

Procedure

  1. To the freshly prepared batter, add the cashews.
  2. In a pan, heat oil, add 1 tsp of the mixture.
  3. Leave place between two bhajiyas.
  4. Deep fry them.
  5. Remove on an absorbent paper.

You may also like: Hyderabadi Bagaar-e-Baigan Recipe

 

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