A deep-fried, lightly spiced bhaji of yet another seasonal vegetable. Ideal and only available in the rains. PHODSHICHI BHAJIIngredients1 large bunch of phodshiOil for deep frying1 medium onion, finely chopped2 green chillies, finely chopped½ tsp cumin seeds¼ tsp carom seeds (ajwain)Salt to taste1½ tsps coriander powder½ tsp turmeric powder½ tsp red chilli powder¼ tsp asafoetida (hing)½ tsp cumin powder1 cup gram flour (besan)2 tbsps rice flourTomato ketchup to serveGreen chutney to serve Method1. 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.2. Heat sufficient oil in a kadai.3. Wash the leaves thoroughly with water, drain and pat dry with the help of a kitchen towel. Roughly chop the leaves. Transfer in a large bowl. Add onion, green chillies, cumin seeds, carom seeds, salt, coriander powder, turmeric powder, red chilli powder, asafoetida, cumin powder, and mix well while lightly mashing the mixture. 4. Add gram flour, rice flour, and ¼ cup water, and mix till well combined. 5. Gently slide in small portions of the mixture into the hot oil and deep fry till golden brown and crisp. Drain on an absorbent paper. 6. Arrange the bhaji on a serving plate, serve hot with tomato ketchup and green chutney. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #phodshichibhaji #phodshi #monsoonrecipes #monsoonvegetable #maharashtrianrecipe
