Name: Assorted Bhajiya Recipe
Ingredients: 200 gms cauliflower, florets, blanched; 2-3 big green chili; 2 no medium potatoes, sliced; 8-10 spinach leaves/palak; 8-10 baby eggplants, cut into half; 2 cups chickpea flour/besan; 1 tsp red chili powder; 1 tbsp coriander powder/ dhania powder; 1 tsp cumin seed powder; salt to taste; ½ tsp carom seeds/ ajwain; 1 tsp ginger, grated; handful coriander leaves, chopped; 2 tbsp curd, beaten; water as required (to make thick batter)

Ingredients

200 gms cauliflower, florets, blanched
2-3 big green chili
2 no medium potatoes, sliced
8-10 spinach leaves/palak
8-10 baby eggplants, cut into half
2 cups chickpea flour/besan
1 tsp red chili powder
1 tbsp coriander powder/ dhania powder
1 tsp cumin seed powder
salt to taste
½ tsp carom seeds/ ajwain
1 tsp ginger, grated
handful coriander leaves, chopped
2 tbsp curd, beaten
water as required (to make thick batter)

Steps

In mixing bowl add all the ingredients except water and mix well.
Now add in water slowly and keep mixing; make sure you’ll get thick consistency.
Now dip vegetables in batches and deep fry them in hot oil until they turn crisp.
Remove on absorbent paper and serve hot immediately.