Kathiyawadi gogli bhajiya and patti bhajiya recipe | how to make crispy bhajiya | monsoon special bhajiya
Ingredients
gogli bhajiya
- 2 cup coriander leaves
- 5 chopped green chilli
- 50 grm grated ginger
- Salt to taste
- 6-7 chopped garlic cloves
- ½ cup + 2 tbsp gram flour
- 1-2 tsp water
- Oil for deep frying
- Serving – pinch of hing - salt and lemon juice
For marcha patti bhajiya
- 6-7 green chilli
- ½ tsp turmeric powder
- Salt to taste
- Pinch of hing
- ½ tsp coriander powder
- ¼ cup gram flour - besan
- 3 tbsp lemon juice
Instructions
gogli bhajiya
- In a bowl add chopped coriander leaves, green chilli, grated ginger, garlic and salt. Mix well.
- Then add gram flour gradually and mix everything. Add little water and make a soft batter. Add 1 tbsp hot oil and mix well.
- Heat oil in pan and add very little bhajiy batter with your fingers and fry till it becomes golden brown.
- Serve bhajiya with a pinch of hing, salt and lemon juice.
For marcha patti bhajiya
- Cut chilies into half and remove seeds and vein part of it.
- Now in a mixing bowl, add green chilies slit turmeric powder, salt, coriander powder and lemon juice. Mix well.
- Then add gram flour gradually and coat the flour properly to chillies.
- Heat oil in the pan and fry March patti till it becomes crispy golden brown.
- Serve marcha patti with onion salad.
Notes
Gogli bhajiya
- Consistency of gogli bhajiya batter should be medium.
- Take gogli bhajiya batter into your finger and with the help of your thumb add a little bhajiya batter to the hot oil.
- Fry gogli bhajiya on medium-high heat.
- The quantity of lemon juice should be more and helps to coat flour to chilies.
- Gram flour coats properly of marcha pati.