Sindhi bhajia

Ingredients:

150 gram besan

2 onions chopped finely

3 tbsp finely chopped  coriander

1 tsp whole dry coriander

1 tsp Kashmiri red chilli powder

1/4 tsp turmeric powder

1 tsp salt

Oil for deep frying.

For variation 1

4 large green chillies

1 tsp dry mango powder

1 tsp chat masala powder

1/4 tsp salt

For variation 2

1 large potato

1 tsp red chilli powder

1 tsp turmeric powder

One fourth tsp salt

Method for variation 1

mix dry mango powder chat masala powder and soul together. The green chillies and stuff with the prepare masala powder. 

Method for variation 2

skin the potato cut into the slices and put the potato slices in the water mix red chilli powder, turmeric powder and soul togethermix red chilli powder, turmeric powder and soul together. Remove potato slices from water and marinate with the prepared mixture and set aside.

Method: 

in a large cell about, basin with green chillies, onions, coriander leaves and hold Rai Korean, truly. Add a teaspoon oil to mixture and mix well. And Kashmiri red chilli powder, turmeric and salt and mix well. And require water to make thick bhajiya mixture. Divide mixture in 3 equal parts. IIT oil in the deep kadai vah to the smoking .. reduce heat and fry in inch of portions from one part of the mixture, still they are brown. Remove hairs on the absorbent paper to soak extra. Now, dip the prepare green chillies in the second part of bhajiya mixture and ensure that it is coated with the mixture evenly from all the sides try these chilli still brown and remove chilli bhajias on the absorbent paper. Similarly dip the marinated potato slices in the third part of bhajiya mixture and then quoted truly before frying to a golden brown colour. Remove potato bhajiya on absorbent paper. Serve these pakoda hot with green chutney.