Lau Chakki Bhaja in Hindi I ଲାଉ ପିଠଉ ଭଜା I Pithau Bhaja I Odia Recipe I roshniscuisine

Home  >>  Healthy Recipes  >>  Lau Chakki Bhaja in Hindi I ଲାଉ ପିଠଉ ଭଜା I Pithau Bhaja I Odia Recipe I roshniscuisine

Lau Chakki Bhaja in Hindi I ଲାଉ ପିଠଉ ଭଜା I Pithau Bhaja I Odia Recipe I roshniscuisine

Lau Chakki Bhaja in Hindi I ଲାଉ ପିଠଉ ଭଜା I Pithau Bhaja I Odia Recipe I roshniscuisine

37689838_1777921372262350_8083497186899263488_n

You can watch the video recipe in Hindi here

https://www.youtube.com/watch?v=OLxVgeDJek4&feature=youtu.be

You can watch the video recipe in Odia here

https://www.youtube.com/watch?v=weUiaAcjZFU&feature=youtu.be

Few dayz back only I prepared this…Husband brought lauki from local market…this time I want something different and easy to prepare…so this chakki bhaja I did.Initially Sarthika is not ready to have it…but when she tastedit she liked it so much…so Lets get started this yummy and quick recipe

Preparation Time 5 min
Cooking Time 10 min
Serving Persons 4

Ingredients

20 to 25 thick roundels of lauki or bottle gourd
4 green chili slitted
2 tbsp chopped coriander leaves
½ tsp turmeric powder
1 tsp red chili powder
¼ cup rice flour
2 tsp sesame seeds
Salt to taste
Oil to shallowfry the lauki
37721575_1777921395595681_2978088339741081600_n

Procedure

Peel the lauki and cut into thick roundels.
Boil water with little salt.
Parboil the lauki roundels.
Strain the water…
Add rest ingredients to lauki roundels…except oil.
If you feel the mixture is little dry,add little water.
Heat tava,pour oil for shallowfrying.
In low to medium flame put lauki roundels one by one.
Cover the lid so that with the steam of lauki slices it will get cooked more.
Shallowfry these till it turns into golden colour from lower side.
Turn all the slices and let it cook from other sides also.
No need to cover it and no need to add extra oil.
When it turns into golden colour from both sides,its done.
Serve hot with rice,dal.
 
37782190_1777921388929015_4531150219076698112_n

Notes

Make thick roundels of lauki…as it cooks faster so if you make thin slice it will mushy in texture when you mix with flour.
Just parboil it…as it is shallowfried again…if boiled it is mushy in texture.
Make sure htat the lauki has less seeds and small in size…if it has big seeds just remove the seeds,otherwise it will not tastes good.
Use the strained water to knead atta or add in curry.
If you make thin slices,jus mix with flour mixture and do the rest procedure…no need to parboil it.
If roundels are cooked more,make the rice flour batter and dip the roundels and shallow fry…so tha t it will not break.

 

Leave a Reply

Your email address will not be published. Required fields are marked *