{New Blog Post} – Tri Color Bread Bhajiyas from Aara of Sweets & Spices
I came across Aara through last year’s event of Joy From Fasting To Feasting – VI….when she dropped a comment on my blog post….Landing to her blog Sweets & Spices….I came across some easy to make and day to day recipes….Aara is just a year old blogger…but her passion for blogging has given her recognition in very less time….Do stop by Aara’s Sweets & Spices to know more about her and her recipes…..Thank you Aara for sending across this yum entry and being part of this event…..Over to Aara….
As Salamu Alaikum and Ramadan Kareem to all fellow Muslim Readers here.
I’am Aara from Sweets & Spices. I’m really glad to be here today and share a special recipe which me and my family enjoys the most. Bajjis or fritters are very common during fasting days. In fact I should say Ramadan has become month of junk fook for us!! As we fast we love to munch in all those special treat being prepared at home. We cannot deny that we make the best preparations to treat ourselves after whole day fasting.
Many of us have come across bread bhajji but this bread bhajji is little different. Tri Color Bhajjiyas are unique in its own!! Every bite burst with flavors, and definitely we feel like having more. If you ask me to describe its taste in few words I shall say ” Soft, Spicy, Yummy, Tangy and Delicious”
Tri Color Bread Bhajiya’s
Servings – 6-8 people
Preparation – 15- 20 mins
Cooking Time – Varies
Lets start with the preparation:
INGREDIENTS:
- Normal Bread pack – 1
- Green Chutney
- Sweet Tamarind Chutney
- Oil for frying
BHAJJI BATTER:
- 2-3 cups Besan/Gram flour
- ¼ tbsp. Cooking soda
- ½ tbsp. Chilli Powder
- 2 tbsp. Cornflour
- Salt to taste
- Water as needed
PREPARATION:
- To make bhajji batter mix all ingredients mentioned in the list except water.
- Now add water slowly and mix it well to make a free flowing paste without lumps.
- This paste should neither be too thick or too thin, Just enough free flowing to get coated with bread nicely from all the sides.
- Check for salt and keep this aside till we are ready to fry.
PREPARATION WITH BREAD:
- Take 3 breads at a time place it over a plate or a board.
- In 1st slice apply green chutney nicely all over.
- Place another bread slice over it and now apply Tamarind Chutney.
- Place another bread slice over it for the closing and press it a little to set it well.
- Now cut the chutney applied bread into 2 halves or 4 pieces as showing in the pic.
- Like wise prepare all the breads with chutney and keep it ready
- Heat oil in a pan, start dipping each bread pieces into the batter and deep fry it in medium flame till golden brown.
- Remove it into oil absorbent material and serve it hot along with ketchup.
- I did not trim the slices of bread. This gave me good grip to handle the bread slices easily while dipping into batter.
- While dipping into batter make sure its a quick action and yet whole thing is coated nicely. If you let allow the bread slices to sit in batter it might become heavy and break too….Reason?
- Bread slices are already soft, and they have absorbed moisture content of chutneys applied. So it all becomes handle with care situation (not really that hard, just be quick).
- Don’t make the batter thick, as it will become difficult to coat the bread pieces. free flowing batter will work its charms nicely
- If u don’t have tamarind chutney you can use tomato sauce
- Make sure you add chutneys nicely and more in quantity than you can just spread for a sandwich! Because as told above bread will absorb moisture, and next since bread is a bland food it has its own kind of sweetness.
- It may neutralize the chutney effect if applied little. so make sure you apply good amount of chutney in every slice to get that perfect taste!!
You can find Aara @ Blog.
NOTE: You can find updated list of entries @ Joy From Fasting To Feasting – VII.
Priya Tessa says
Oh would love to munch on those pakodas
Rafeeda AR says
aara always has her awesome ideas… 🙂 these bread pakodas look really good…