Beetroot and Carrot Bajji | Corn Capsicum Pakoda

Carrot and beetroot Bhajji

Ingredients

Grated carrot and beetroot - 1/2 each

Chopped coriander leaves - 1 tbsp

Salt to taste

Red chili powder - 1 tsp

Chopped ginger and chili - 1 tsp

Asafoetida (hing) - Pinch 

Besan (Gram flour) - 1/4 cup

Rice flour - 1 tbsp

Chopped Onions (optional)

Oil for frying 

METHOD 

1. In a bowl add grated carrot and beetroot, chopped coriander leaves, chopped ginger and chillies

2.Add the masalas,  besan, rice flour 

3. Mix well and keep it aside for 5 minutes 

4. Deep fry in medium hot oil

5.Deep fry till it turns crispy 

6. Carrot and Betroot pakodas are ready 

CORN CAPSICUM BHAJJI

INGREDIENTS

Boiled and mashed corn - 1/2 cup

Chopped capsicum - 1/4 cup

Chopped coriander leaves - 1 tbsp

Salt to taste

Red chili powder - 1 tsp

Chaat masala - 1tsp

Chopped ginger and chili - 1 tsp

Asafoetida (hing) - Pinch 

Besan (Gram flour) - 1/4 cup

Rice flour - 1 tbsp

Chopped Onions (optional)

Oil for frying 

METHOD

1. In a mixing bowl add Blended corn, capsicum, coriander leaves, chopped ginger and chilies

2. Add all masalas , Besan, Rice flour 

3. Mix and let it rest for 5 minutes 

4. Deep fry in medium hot oil

5.Deep fry till it turns crispy 

6.Piping hot corn capsicum pakodas are ready 

7.Serve with  chutney / sauce.