Makai Na Bhajiya is a perfect bhajiya recipe to enjoy the rains with a cup of chai. This bhajiya is very quick to make as we will be using raw corn kernels. Some onions, coriander leaves, some masalas, gram flour and rice flour and your amazing bhajiyas are ready. Rice Flour will make your bhajiyas crispy. A tip for this Gujarati bhajiya recipe is that you fry it on low flame so that the corn is cooked well. This Gujarati Makai Na Bhajiya can be enjoyed with tomato sauce or with green chutney.
Recipe:
Ingredients:
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- 400 Grams Corn Kernels (Makai)
- 2 Tablespoons of Rice Flour (Chawal Ka Atta)
- 6 Tablespoons of Gram Flour (Besan)
- 1 Finely Chopped Onion
- 1-2 Finely Chopped Green Chilies (Hari Mirch)
- 1-2 Teaspoon Ginger-Garlic (Adrak-Lehsun) Paste
- 8-10 Curry Leaves (Kadi Patta)
- 1/2 Teaspoon Turmeric Powder
- 2 Teaspoon Dhana Jeera Powder
- 2 Teaspoon Red Chilli (Lal Mirch) Powder
- 3/4 Teaspoon Garam Masala
- Finely Chopped Coriander Leaves (Dhania)
- Salt
- Water
- Oil
- In a mixing bowl add corn kernels, add finely chopped green chilies, ginger-garlic paste, turmeric powder, red chilli powder, dhana jeera powder, garam masala, rice flour, gram flour, coriander leaves and salt. Mix well.
- Add little water and mix it till it binds well. Keep the water content little bit less.
- Heat oil and deep fry the bhajiyas. Fry them on low heat so that the corn is cooked well.
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