Raw Banana Bhajiya | कच्चे केले के पकोड़े | Monsoon ka Mazza | Episode 43 | Sanjeev Kapoor Khazana
34.2 هزار بار بازدید -
12 ماه پیش
-
RAW BANANA BHAJIYAIngredients200 grams raw
RAW BANANA BHAJIYA
Ingredients
200 grams raw banana (kaccha kela)
½ tsp carom seeds (ajwain)
½ tsp cumin seeds
1 tsp coriander seeds
1½ cups gram flour (besan)
Salt to taste
¼ tsp turmeric powder
¼ tsp red chilli powder
Oil for deep frying
Chutney
¼ cup scraped fresh coconut
1 green chilli
½ inch ginger
½ lemon
¼ cup fresh coriander leaves
Salt to taste
Method
1. Peel and diagonally slice the raw bananas and keep them soaked in a bowl of water to prevent discolouration.
2. Dry roast carom seeds, cumin seeds, and coriander seeds till fragrant in a non-stick pan. Allow the roasted spices to cool slightly, transfer this into a mortar pestle and coarsely pound it.
3. To make the batter, take gram flour in a large bowl, add salt, turmeric powder, red chilli powder and 1½ tsps ground mixture. Add ¾ cup water and whisk to form a smooth batter of coating consistency.
4. Heat sufficient oil in a kadai, dip and coat each raw banana slice with the batter and gently slide into the hot oil. Deep fry till golden and crisp. Drain on an absorbent paper.
5. To make the chutney, put coconut in a blender jar, add green chilli, ginger, squeeze the juice of lemon, coriander leaves, ¼ cup water and salt and blend to a fine paste.
6. Arrange the raw banana bhajiyas in a serving bowl and serve hot with the chutney.
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For more recipes : http://www.sanjeevkapoor.com
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Best cooked in Wonderchef Kitchenware.
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Ingredients
200 grams raw banana (kaccha kela)
½ tsp carom seeds (ajwain)
½ tsp cumin seeds
1 tsp coriander seeds
1½ cups gram flour (besan)
Salt to taste
¼ tsp turmeric powder
¼ tsp red chilli powder
Oil for deep frying
Chutney
¼ cup scraped fresh coconut
1 green chilli
½ inch ginger
½ lemon
¼ cup fresh coriander leaves
Salt to taste
Method
1. Peel and diagonally slice the raw bananas and keep them soaked in a bowl of water to prevent discolouration.
2. Dry roast carom seeds, cumin seeds, and coriander seeds till fragrant in a non-stick pan. Allow the roasted spices to cool slightly, transfer this into a mortar pestle and coarsely pound it.
3. To make the batter, take gram flour in a large bowl, add salt, turmeric powder, red chilli powder and 1½ tsps ground mixture. Add ¾ cup water and whisk to form a smooth batter of coating consistency.
4. Heat sufficient oil in a kadai, dip and coat each raw banana slice with the batter and gently slide into the hot oil. Deep fry till golden and crisp. Drain on an absorbent paper.
5. To make the chutney, put coconut in a blender jar, add green chilli, ginger, squeeze the juice of lemon, coriander leaves, ¼ cup water and salt and blend to a fine paste.
6. Arrange the raw banana bhajiyas in a serving bowl and serve hot with the chutney.
Click to Subscribe: http://bit.ly/1h0pGXf
For more recipes : http://www.sanjeevkapoor.com
Get Certified on Sanjeev Kapoor Academy : https://www.sanjeevkapooracademy.com/
To get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signup
Best cooked in Wonderchef Kitchenware.
Buy Now on : https://goo.gl/eB9kQq
Facebook : Facebook: ChefSanjeevKapoor
Twitter : Twitter: sanjeevkapoor
Instagram : Instagram: sanjeevkapoor
#sanjeevkapoor
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12 ماه پیش
در تاریخ 1402/05/18 منتشر شده
است.
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