Easiest Way to Prepare Delicious Noni saag bhajiya

Without fail recipe ultimate Noni saag bhajiya easy, tasty, practical.

Good Evening every body, at this time you get present recipe Noni saag bhajiya with 9 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 9 ingredients and 5 stages of easy cooking Noni saag bhajiya.

Ingredients for Noni saag bhajiya

1. Needed 1 bunch : Noni saag.

2. Needed 1/2 tsp : Haldi powder.

3. Needed 1/2 : Onion (optional).

4. Needed 2 : Green chillies.

5. Prepare 3 tsp : Gram flour.

6. Needed 1/2 cup : Wheat flour.

7. Needed 1/2 tsp : Amchur powder.

8. Prepare as per taste : Hing.

9. Needed as required : Oil.

If all ingredients Noni saag bhajiya it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Noni saag bhajiya

1. Firstly I get a big bunch of noni leaves. Pluck the leaves and keep them stored in a box in the fridge. This way you save time while prepping a noni based dish. Just remove them from the fridge. Rinse, chop and then add to the recipe. The noni leaves stay good for 10 to 12 days in the fridge..

1. In a mixing bowl, take noni saag (chopped), small chopped onion, chopped green chilli, inch finely chopped ginger (adrak), red chilli powder, turmeric (haldi), 1 pinch of asafoetida (hing), and salt as required..

2. Add ¾ cup besan (gram flour)and wheat flour (ata) add ¼ cup water.

3. Begin to mix very well to make a pakora batter without any lumps. Keep the batter covered for 5 to 6 minutes.Heat oil for shallow frying or deep frying in a kadai or pan. When the oil becomes moderately hot, add spoonfuls of thenoni bhajiya batter to the hot oil.Once the pakoras are cooked lightly, turn over and cook the other side.Fry till they become golden and crisp Drain them on kitchen paper towels to remove excess oil..

4. Serve it with whatever chutney like.I like it with alone so I mein not adding any chutney or sauces..

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