Daal bhajiya

Daal bhajiya is a street style snack which is very popular in North India. These are the deep fried dumplings made with a combination of ground lentils, vegetables and spices.

DAAL BHAJIYA INGREDIENTS
Chickpea flour/ Besan – (1/2 cup)
Mung daal – (1/2 cup)
Water – (2 cups)
Green chillies – (1 teaspoon)
Onion (sliced – 1/2 cup)
Coriander leaves – (1 teaspoon)
Red chilli powder – (1 teaspoon)
Turmeric powder – (1/2 teaspoon)
Salt to taste
Oil for frying
Bread – (2 slices)

DAAL BHAJIYA RECIPE
Wash and soak mung daal for atleast 3 hours. After daal is soaked, drain the water and grind it to form a smooth paste. Transfer the ground daal into a big bowl. With the help of a whisk or a big spoon, whisk the daal in one direction until it becomes fluffy and doubles up in size.
FOR DAAL PAKODI :
Combine 1/4 cup mung dal paste, 1/4 cup chickpea flour, salt to taste in a bowl and stir in together. Do not mix it too much, just gently fold in all the ingredients with the help of a spoon. Add water if required.
Heat oil in a kadai and add one tablespoon of batter at a time. Make sure that while adding the batter the flame is on high and lower the temperature to medium after all the pakodi are added. Frying the batter on medium flame ensures that it is cooked properly from inside.
Fry until turns golden and crisp. Take out from the oil with the help of a strainer and place on paper kitchen towels to remove excess oil.
Serve hot with tea and mint chutney.
FOR ONION BHAJJI
In a bowl, add onion sliced, 1/4 cup mung daal paste, 1/4 besan, salt to taste, coriander leaves, green chillies, red chilli powder, turmeric powder. Add water if required, however, onion releases enough moisture of it’s own, so extra water would not be required.
Mix all the ingredients without breaking the onion slices.
Heat oil in a kadai and add one tablespoon of batter at a time. Make sure that while adding the batter the flame is on high and lower the temperature to medium after all the pakodi are added. Frying the batter on medium flame ensures that it is cooked properly from inside.
Fry until turns golden and crisp. Take out from the oil with the help of a strainer and place on paper kitchen towels to remove excess oil.
Serve hot with bread slices and mint chutney.

Whisk the daal batter in one direction only as it gives the best results.
Continue reading “DAAL BHAJIYA RECIPE | QUICK RECIPES” →

BESAN CHEELA

Besan (chickpea flour – 1/2 cup)
Water – 1 cup
Green Chillies – 1 teaspoon
Bell peppers – 2 teaspoon
Tomatoes – 1 teaspoon
Onions – 1 teaspoon
Salt to taste
Red chilli powder – 1 teaspoon
Turmeric powder – 1 teaspoon
Coriander powder – 1/2 teaspoon
Caraway seeds – 1 teaspoon
A pinch of asafoetida
Oil for cooking
Note – All the vegetables must be finely chopped

Add besan (chickpea flour) and all the vegetables in a large mixing bowl.
Add salt to taste.
Slowly add water to make thin batter. Batter should be thin but not water, it must coat the vegetables lightly.
Add all the spices and condiments and mix well.
Leave aside for 5 minutes.
Heat a non-stick pan and drizzle some oil. You may use ghee (clarified butter) if that is what you prefer.
Pour a ladle full of batter on non-stick pan and swirl it around till a nice thin coating of batter is formed on the pan.
After pouring the batter turn the flame on low and let the batter set for few minutes.
Roast golden on low flame by drizzling oil once in a while.
Flip and roast from the other side as well.
Fold in half and serve hot! Pair it with bread, chutneys, dips or your favourite tea.

If you are a begginer, you may opt. for non-stick pan to make some delicious besan cheela.

Besan cheela – healthy Breakfast

Besan Cheela is a very popular breakfast recipe in India. It is made by pouring a thin chickpea flour batter seasoned with spices on a hot skillet and cooked under crisp. It is similar to savoury crepes. If you are a begginer then you may opt. for non-stick pan to make some delicious besan cheela. It has been my favourite since my childhood days and I am very sure you will love them too. You can serve it as it is or it can be sandwiched in fresh bread slices, just how you serve omelette. If you are deciding to turn vegan then it can be a perfect replacement for omelette.

Buy Rajdhani Besan – https://www.amazon.in/Rajdhani-Besan-Gram-Flour-500g/dp/B087G15GYJ

Cooking 🕜 10 minutes For Besan Cheela

Ingredients

Besan (chickpea flour) – 1/2 cup
Water – 1 cup
Green Chillies – 1 teaspoon
Bell peppers – 2 teaspoon
Tomatoes – 1 teaspoon
Onions – 1 teaspoon
Salt to taste
Red chilli powder – 1 teaspoon
Turmeric powder – 1 teaspoon
Coriander powder – 1/2 teaspoon
Caraway seeds – 1 teaspoon
A pinch of asafoetida
Oil for cooking
Note – All the vegetables must be finely chopped so that the batter doesn’t get lumpy.

Recipe

To make besan cheela ,add besan (chickpea flour) and all the vegetables in a large mixing bowl.
Add salt to taste.
Slowly add water to make thin batter. Batter should be thin but not watery, so that it can coat the vegetables lightly.
Add all the spices and condiments and mix well until combined well.
Leave aside for 5 minutes.
Heat a non-stick pan and drizzle some oil or you may use ghee (clarified butter) if that is what you prefer.
Pour a ladle full of batter on non-stick pan and swirl it around so that a nice thin coating of batter is formed on the pan.

After pouring the batter turn the flame on low and let the batter set for few minutes.
Roast on a low flame in order to achieve a golden crust by drizzling oil once in a while.
Flip and roast from the other side as well so that the cheela gets crispy from both the sides which enhance its texture.
Fold in half and serve hot! Alternatively, pair it with bread, chutneys, dips or your favourite tea. I prefer it with green chutney because it elevates it’s flavours to the next level.

Comment down below if you would prepare besan cheela recipe – healthy breakfast. Also, leave your valuable suggestions!

Tag: Indian Snacks

DAAL BHAJIYA RECIPE | QUICK RECIPES