Chana Bhaja/veg crispy/orissa food/bajji recipe/pakora/food odisha/veg pakoda/veg crispy/orissa food/how to make veg crispy/crispy veg/veg kothe by roshnsicuisine

Home  >>  Deep Fry Recipes  >>  Chana Bhaja/veg crispy/orissa food/bajji recipe/pakora/food odisha/veg pakoda/veg crispy/orissa food/how to make veg crispy/crispy veg/veg kothe by roshnsicuisine

Chana Bhaja/veg crispy/orissa food/bajji recipe/pakora/food odisha/veg pakoda/veg crispy/orissa food/how to make veg crispy/crispy veg/veg kothe by roshnsicuisine

This is an all time favorite recipe in our home…we just love this

Whenever I prepare this for a get together party it is all time hit dish…a sweet memory attached to this recipe

When I was expecting some of my collegues visited our home and me and my husband prepared some items but something extra I want to prepare so that it gives extra zing to the party

Then suddenly my husband suggested go for Channa bhaja…your friends definitely like this…but I am in dilemma because its a completely different dish whether my friends like it or not…but my husband assured me

Then finally I prepare this and with my utter surprise they just love this and took the recipe from me…so that they also can prepare

We are so happy…Its a popular Odisha dish if any marriage function in Odisha then you definitely get this item…it is made up of adding different vegetables…

Now straight comes to recipe part…

For video recipe click on below window

Table of Contents

2:21 – how to coat veggies with all masalas n flour

3:33 – frying the veggie to make it more crispy

channa-bhaja2

Take all vegetables in to a big bowl and add all spice ingredients.

Add the rice flour,food color,sesame seeds,water to this and mix well.

By adding water all masala spices will be well coated with all vegetables.

Due to rice flour the outer part of vegetables will be little crispy.

Meanwhile heat oil for frying.

Just put a little bit of vegetable in oil,if it tarted floating then oil is properly hot.

Now put all the vegetables one by one,keep the flame medium.

Now flip the vegetables in between so that it evenly fried.

Make the flame little low…in between.

After sometime it becomes crispy and golden brown in color.

Now remove this from oil and keep on a paper towel so that extra oil will be absorbed.

Serve hot with any rice dish,daal,curd…

channa-bhaja1

Notes:

Generally in Odisha this dish is prepared using different vegetable like parval,french beans,potaotes,brinjal,carrot…but we are licing in Jakarta…here all vegetables not available

So I have added these…abu siam has similar flavor as little gourd(tondli) so I have added.

If you don’t like you can go with only potato,cauliflower also.

If you feel the vegetable mixture is little dry add more water.

But if you feel the mixture is little watery then add little more rice flour so that it is well coated.

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Channa Bhaja
Serves 4
This is an all time favorite recipe in our home...we just love this Whenever I prepare this for a get together party it is all time hit dish...
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
Ingredients
  1. 1/2 cup cauliflower cut into floret size
  2. 1/2 cup potatoes cut into cubes
  3. 1/2 cup french beans cut into 1 inch length
  4. 1/2 cup abu siam cut length wise(optional)
  5. 1/4 cup rice flour
  6. 1/2 tsp red chili powder
  7. 1/4 tsp turmeric powder
  8. 1 tsp sesame seeds
  9. a pinch of red color
  10. 3 tbsp water
  11. Salt to taste
  12. OIL to deep fry
Instructions
  1. Take all vegetables in to a big bowl and add all spice ingredients.
  2. Add the rice flour,food color,sesame seeds,water to this and mix well.
  3. By adding water all masala spices will be well coated with all vegetables.
  4. Due to rice flour the outer part of vegetables will be little crispy.
  5. Meanwhile heat oil for frying.
  6. Just put a little bit of vegetable in oil,if it tarted floating then oil is properly hot.
  7. Now put all the vegetables one by one,keep the flame medium.
  8. Now flip the vegetables in between so that it evenly fried.
  9. Make the flame little low...in between.
  10. After sometime it becomes crispy and golden brown in color.
  11. Now remove this from oil and keep on a paper towel so that extra oil will be absorbed.
  12. Serve hot with any rice dish,daal,curd...
Notes
  1. Generally in Odisha this dish is prepared using different vegetable like parval,french beans,potaotes,brinjal,carrot...but we are licing in Jakarta...here all vegetables not available
  2. So I have added these...abu siam has similar flavor as little gourd(tondli) so I have added.
  3. If you don't like you can go with only potato,cauliflower also.
  4. If you feel the vegetable mixture is little dry add more water.
  5. But if you feel the mixture is little watery then add little more rice flour so that it is well coated.
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