Bhajiyas...

I decided to make bhajiyas today, I remember back at home, my mom used to fry a variety of them. Bhajiyas are great for snacking. It is a must in most hyderabadi families at the time of iftar.
This is one of my recipes for the event joy from fasting to feasting.
We generally use chickpea flour for frying bhajiyas.

Ingredients:
2 cup chickpea flour
red chilli powder 1 tsp
Cumin powder 1 tsp
Coriander powder 1tsp
Ginger garlic paste 1/2 tsp(optional)
Chopped cilantro
a pinch of baking soda
salt to taste
oil for frying.
Mix all the ingredients in a bowl adding enough amount of water so that its consistency is neither thick nor too soupy.We can use this batter right away, but it is better to prepare this batter 2-3 hrs before frying.
Fried Spinach leaves dipped in chickpea flour/ Palak pakodi/palak bhajiyas
Take spinach leaf wash and dip it in the chickpea flour mixture and deep fry it in hot oil.
Try not to burn it .well fried Palak bhajiyas are crispy.


Fried tomato dipped in chickpea flour /Tomato bhajiyas/
Cut a tomato into quarter inch slices and place them on a paper towel so that the water is absorbed. Dip it in the batter and deep fry it.fry well for quite sometime to avoid bhajiyas becoming soggy.

Fried boiled egg /Egg bhajiyas

Boil an egg, remove the shell and use an egg cutter to cut it into fine slices, dip the pieces in the batter and deep fry them.This bhajiyas taste great !

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Fried potato in chickpea/ aloo bhajiyas.
peel potato and make thin slices, dip and fry,these are everyones favourite !

I tried Jalapeno Poppers too, by deseeding the Jalapenos and filling them with cream cheese. We can use the same batter, but, add an extra coat of cornflour and then di it into the batter again before frying in hot oil.
These turned out to be good but were quite hot, you can use sour cream as a dip for them.