How to make Jain Sweetcorn Bhajiya -
Deliciously crisp and flavourful – these bhajiyas are especially for Jains.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Sweetcorn, Gram flour (besan) (बेसन)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Jain Sweetcorn Bhajiya checkout Sweetcorn Croquettes, Corn Paneer Samosa , Makai ke Pakode . You can also find more Snacks and Starters recipes like Mini Idlis Jalapeno Cheese Balls Shahi Mutton Tikkas Dosa Recipe - SK Khazana
Jain Sweetcorn Bhajiya Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 0-5 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Jain Sweetcorn Bhajiya Recipe
Sweetcorn 1 cup
Gram flour (besan) 5 tablespoons
Oil for deep-frying
Green chillies chopped 2
Fresh mint leaves chopped 1 tablespoon
Fresh coriander leaves chopped 2 tablespoons
Turmeric powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Garam masala powder 1/4 teaspoon
Salt to taste
Sugar 1/4 teaspoon
Lemon juice 1 1/2 teaspoons
Method
Step 1
Heat sufficient oil in a kadai.
Step 2
Put corn in a bowl, add green chillies, mint leaves, coriander leaves, turmeric powder, red chilli powder, garam masala powder, salt, sugar, lemon juice and gram flour and mix well.
Step 3
Add two to three tablespoons of hot oil and mix well. Add little water and mix well into a thick mixture.
Step 4
Drop small portions of the mixture into the hot oil and deep-fry on low heat till golden and crisp. Drain on absorbent paper.
Step 5
Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
