Hi all, today, I am going to share a pretty quick and easy recipe, which also really tasty. In this lockdown, I grew a pumpkin plant at my home, and I started to use all parts of this plant. I make a start on the use of leaves, flowers, and also fruits. One of them is Pumpkin Flower Bhajiya. Yes! That’s right, bhajiya / bhajia and additionally healthy. In this recipe, we are going to use a lot of fiber that is going to help you to digest oil and keep you healthy. This recipe counts fiber and raw texture food. So, collect the ingredients from your kitchen:
- Pumpkin Flower – 4 to 5 flower
- Roasted gram / Bhuna Chana – 2/3 Cup
- Gram Flour / Besan – 1/4 Cup
- Curry leaves – 1 string
- Chili Pieces- 2 tsp (as per your taste)
- Cumin Powder – 1/2 tsp
- Ginger Paste- 1/2 tsp
- Celery – 1/2 tsp
- Sesame Seeds – 1 tsp
- Asafoetida – 1/4 tsp
- Oil to deep fry – 1/2 Kg or little less
- Salt – As per your taste.
When you cut flowers from the plant, check that this must not fruit flower and then cut from the plant. After parting flower from the plant, pluck the string, and Petals. We are going to use only petals.
Now to make the batter, you need to grind roasted grams, make a fine powder. Now add other ingredients into it, gram flour, finely pieces curry leaves, ginger paste, cumin powder, asafoetida, salt, sesame seeds, celery, chili pieces. To mix well, take a big bowl. Now take a deep pan to deep fry. Now add 1 tsp hot oil into the batter to make crunchy bhajiya. Now take one by one petal, deep into the batter and fry from both sides, till it becomes the lite brown. Now, your pumpkin flower bhajiya is ready gave it with chutney or as it is with tea, as you like it. It’s raining, and you can enjoy bhajiya. This one is a healthy, Happy Weekend All.
- To make crispy bhajiya, add room temperature oil into the batter.
- To make crunchy bhajiya, add hot oil into the batter.