Ingredients:
Split green gram (with skin): 1 kg
Peppercorns: 4 ts
Green chilly paste: 6 ts
Asafoetida powder: 1 ½ ts
Oil for frying: 500 gms
The Steps:
Pre - Preparation :
Grind the peppercorns coarsely.
Preparation :
1) Soak the gram overnight and the next morning,
rinse it thoroughly,
removing as much green skin as possible.
2) The skin will float to the top.
3) Rinse once again, drain the gram and set aside.
4) Grind the gram in a circular grinding stone or an
electric grinder
(pathar ki kundi, used by south Indians), without
adding any water,
until it is coarsely ground.
5) Do not grind the gram fine, or it will soak oil
on frying.
6) To the coarsely ground gram, add the chilly
paste, peppercorns,
asafoetida powder and salt.
Calories: 1069 per serving
Suggested Accompaniments:
Coriander chutney and tamarind chutney
Left - Over Ideas :
Put the leftover bhajiyas into kadhi to make
buttermilk dumplings.