#bhajiyas

[yv-blog9]

How to made Bhajiyas at Home

Ingredients: 1 cup gram flour (besan) 1/4 cup rice flour 1 medium-sized onion, thinly sliced 1 small potato, thinly sliced (optional) 1 small eggplant, thinly sliced (optional) 1 green chili, finely chopped 1/2 teaspoon turmeric powder 1/2 teaspoon red chili powder 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder A pinch of asafoetida (hing) Salt to taste Water as needed Oil…

[morethansalad]

Bhajiya / Omani-Zanzibari Black Eyed & Mung Bean Falafel (Vegan)

[the-prophecy]

you didn't ask but this is our love song

You don't need to save me....but would u run away with me ?!?!

[one-world-news]

ସୋନାଲ୍ ଆବିଷ୍କାର କରନ୍ତୁ Aloo Bhajiya Recipe - ତାଙ୍କ ପରିବାର ଦ୍ୱାରା ଭଲପାଉଥିବା ଏକ ଖରାପ, ସୁବର୍ଣ୍ଣ ଆନନ୍ଦ | ଏହି ସ୍ୱତନ୍ତ୍ର ଖାଦ୍ୟ କିପରି ଏହାର ଅନନ୍ୟ ସ୍ୱାଦ ଏବଂ ଗଠନ ସହିତ ହୃଦୟ ଜିତିଲା ଶିଖନ୍ତୁ |

[cosmosjourney1]

How To Make Bhajiya At Home? | Easy Way Make To Bhajiya | Bhajiya Recipe 2024

How To Make Bhajiya At Home? | Easy Way Make To Bhajiya | Bhajiya Recipe 2024 Bhajiya, also known as bhaji or bhajji, is a popular Indian snack renowned for its crispy texture and delectable flavor. This savory treat, often enjoyed during monsoon season or as an evening snack, holds a special place in Indian cuisine. In this comprehensive guide, we will explore the history, preparation,…

[foodzlife]

मूंग दाल पकौड़ा और चटनी रेसिपी | moong dal pakoda with chutney | moong da...

[thepanvelite]

Onion Bhajiya: A Taste of Indian Tradition

Onion Bhajiya, a beloved Indian snack, embodies the essence of Indian street food with its crispy, savory delight and tradition.

Onion Bhajiya, also known as Onion Pakoras, are a quintessential Indian snack that embodies the spirit of Indian street food culture. Originating from the diverse culinary landscape of India, these fritters have become synonymous with the monsoon season and are a popular choice during family gatherings and festive celebrations. The humble onion, coated in a seasoned gram flour batter and…

[poojad16]

[desiindianfood]

Onion Lacha Pakoda Recipe / Pyaz Ke Pakore 👌👌#pyazpakoda #pakoda #onionpakoda #fritters #pyazkepakode #instafood #bhajiya #pakore #pakodatime #chaipakoda #onionpakora #tastyfood #snacks #streetfoodindia #foodstagram #foodporn #foodgasm #desifood #yummyfood #pakodi #chutney #desiindianfood

[girlthativealwaysbeen]

my bua talking about mumbai: pata hai we got the 2nd worst AQI (air quality index) in the world this year

[chhattisgarhrider]

Deahi bhajiya ke swad ji alag hai 🥰🤪🤪😋😋😋 #bhajiya #deshibhajiya #mainpat #chhattisgarh (at Mainpat Tourism) https://www.instagram.com/p/Cl1Zv4QvmWQ/?igshid=NGJjMDIxMWI=

[pane-bistecca]

https://pane-bistecca.com/2024/10/06/chana-dhal-bhajiya/

[ihateyouvishal]

the only three things that be good in such rain are kaanda bhajiya, a good cup of tea and old music.

[tiamathh]

BRO YOURE GUJARATI?! Yasssssssssssss I haven't had bhajiya in so long 😭 it's been 3+ years since I had it 💔

Naur I'm not Gujarati 😭😭 but I was brought up around a lot of them and ya it's so tasty but it like it can be so bad for me DKFKF it's like when ppl don't eat meat for yrs and then try it once later on and their system rejects it

[andmaybegayer]

Thought on alternatives to deep frying (for minimising the faff of reusing large amounts of oil)? Could i do onion bhajiya in a sufficiently hot ceramic roasting tin?

unfortunately I tend to just deep fry things when it's called for. I suspect you could get something similar but not identical by shallow-frying it into a kind of pancake/flapjack type thing, but I've never tried it. The batter for bhajiya is relatively thin and wet, so if you're doing it in an oven you might need to make it thicker so that it doesn't get everywhere before it sets up.

I don't deep fry often but the way I get around it is using relatively small volumes of oil and having a basic filtering setup. Using a deep pot with curved sides like a small kharai helps reduce the amount of oil and also catches a lot of splatter. When I'm done I cool that off and filter it through a coffee filter and then I basically treat it like normal cooking oil, which lets me get through it slowly. At my normal rates of frying I'm almost never reusing oil more than two or three times.