By Risha Ganguly
It is monsoon in many parts of India and that only means one thing - it is officially chai-bhajiya time! Click to know 5 simple hacks to make the best bhajiyas.
Ensure that the batter for the bhajiyas has a thick yet flowing consistency. It should be thick enough to coat the veggies, but not too clumpy.
Maintain the oil temperature while frying the bhajiyas. Test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, the oil is ready.
Slice or chop the vegetables uniformly to ensure even cooking. Coat them with masalas before dipping in batter.
Add a combination of spices and herbs to the batter to enhance the flavour of the bhajiyas like hing, dhaniya or chillies.
Once the bhajiyas are fried to golden brown, remove them from the oil using a slotted spoon and place them on a paper towel-lined plate to absorb any excess oil.