Rice Pakoras | Poha Mixed Vegetable Bhajiya | Monsoon ka Mazza | Episode 12 | Sanjeev Kapoor Khazana
Get ready to savor the crunchy goodness of our Monsoon Ka Mazza Episode 12! Indulge in the crispy Rice Pakoras or enjoy the mixed vegetable Bhajiya perfect for monsoon snacking.
RICE PAKORAS
Ingredients
2 cups cooked rice mashed
½ cup gram flour (besan)
3 green chillies finely chopped
1½ inch ginger piece finely chopped
1 large onion finely chopped
2 tbsps chopped fresh coriander leaves
1 tsp chaat masala
Salt to taste
Oil for deep frying
Tomato ketchup for serving
Method
1. Heat sufficient oil in a kadai.
2. Take rice in a bowl. Add gram flour green chillies ginger onion coriander chaat masala salt and mix well.
3. Drop small portions of the mixture in hot oil and deep fry till golden brown and crisp. Drain on absorbent paper.
4. Transfer in a serving plate and serve hot with tomato ketchup.
Chef’s Tip: For this recipe you may also use leftover cooked rice.
POHA AND MIXED VEGETABLE BHAJIYA
Ingredients
1½ cups pressed rice (poha)
200 grams grated bottle gourd (doodhi)
1 medium carrot peeled and grated
¼ cup boiled green peas coarsely crushed
½ cup yogurt
½ tbsp ginger-green chilli paste
½ tsp asafoetida (hing)
Salt to taste
1 tsp sugar
1-2 white sesame seeds
½ tsp turmeric powder
1 cup gram flour (besan)
2 tbsps chopped fresh coriander leaves
½ lemon
Oil for deep frying
Tomato ketchup to serve
Method
1. Take pressed rice in a large bowl. Add yogurt mix and set aside for 5-10 minutes.
2. Add bottle gourd carrot green peas ginger-green chilli paste asafoetida salt sugar white sesame seeds turmeric powder gram flour coriander leaves and squeeze the juice of lemon into it and mix till well combined.
3. Heat sufficient oil in a kadai. Gently slide in small portions of the mixture and deep fry till golden brown and crisp. Drain on an absorbent paper.
4. Arrange the bhajiyas in a serving bowl and serve hot with tomato ketchup.
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