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| Main ingredients | Phodshi, Oil, Onion, Green chillies, Cumin seeds, Carom seeds, Coriander powder, Turmeric powder, Red chilli powder, Asafoetida, Cumin powder, Gram flour, Rice flour |
| Cuisine | Maharashtrian |
| Course | Snack |
| Prep time | 10-15 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 large bunch of phodshi
- Oil for deep frying
- 1 medium onion, finely chopped
- 2 green chillies, finely chopped
- ½ teaspoon cumin seeds
- ¼ teaspoon carom seeds (ajwain)
- Salt to taste
- 1½ teaspoons coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ¼ teaspoon asafoetida (hing)
- ½ teaspoon cumin powder
- 1 cup gram flour (besan)
- 2 tablespoons rice flour
- Tomato ketchup to serve
- Green chutney to serve
Method
- Remove the hard core/stem situated in the centre of phodshi, trim the white portion and discard it. Only the green leaves should be used.
- Heat sufficient oil in a kadai.
- Wash the leaves thoroughly with water, drain and pat dry with a kitchen towel. Roughly chop the leaves and transfer into a large bowl. Add onion, green chillies, cumin seeds, carom seeds, salt, coriander powder, turmeric powder, red chilli powder, asafoetida and cumin powder, and mix well while lightly mashing the mixture.
- Add gram flour, rice flour and ¼ cup water and mix till well combined.
- Gently slide in small portions of the mixture into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Arrange the bhaji on a serving plate, serve hot with tomato ketchup and green chutney.
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