Roti bhajiya | crispy roti pakoda | how to make roti pakoda | roti pakora
Ingredients
- 2 leftover roti
- 3-4 spicy green chilli
- 1 inch ginger
- 4 garlic cloves
- 1 tsp jeera
- Pinch of salt
- ¾ cup onion slices
- ½ cup coriander leaves
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ¼ tsp hing
- 1 tsp ajwain
- 1 tsp amchur powder
- ¼ tsp garam masala
- Pinch of black salt
- Salt to taste
- 1 tbsp sesame seeds
- 4 tbsp gram flour or as required
- 1-2 tbsp water
- 1 tbsp hot oil
- Oil for frying
Instructions
- Roast leftover roti slightly in oil or ghee. Cut it into small pieces and add into a mixing bowl.
- Now in a mixture jar, add green chilli, ginger, garlic, jeera and a pinch of salt. grind it into a coarse paste.
- Add grinded paste into mixing bowl, also add onion slices, coriander leaves, turmeric powder, red chilli powder, coriander powder, hing, ajwain, amchur powder, black salt, salt and sesame seeds. Mix well.
- Now squeeze and mix well making sure all the spices are well combined with roti and onions, so onion slices release moisture.
- Then add besan into batches. Mix well and coat with bhajiya mixture.
- Now sprinkle only 1-2 tbsp water and bind the mixture.
- Then heat oil and drop the pakoda mixture with your fingers
- fry on medium flame stirring occasionally.
- lastly, drain off the pakoda and enjoy with hot tea and fried chilli.
Notes
- Roast roti on high flame, so it will slightly crispy and taste batter.
- Cut roti into small size pieces.
- Grind chili-ginger-garlic into a coarse paste.
- Mix everything with your hand so the masala absorbs into the roti and onion.
- Gradually add besan into the mixture till it gives a light coating to the mixture.
- Do not add more besan to the mixture.
- Just sprinkle some water on the bhajiya mixture so it will bind easily.
- do not add more water to the bhajiya mixture, otherwise, it will not become crisp.
- Fry bhajiya on medium flame.