Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, phodshi kolambi chi bhaji (grassy leafy veg and shrimp fritters). One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Phodshi is an off-beat veggie, which is available in Maharashtra in the monsoon months. Soaked chana dal and an assortment of interesting masalas complement the taste of the phodshi, giving rise to a truly delicious subzi. It resembles grass but is broader than grass, hence it is also known as Gavti Bhaji (Gavat means grass in Marathi). These are indigenous wild shrubs found in patches of forest areas and are grown without any human intervention.
Phodshi Kolambi Chi Bhaji (Grassy Leafy Veg And Shrimp Fritters) is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Phodshi Kolambi Chi Bhaji (Grassy Leafy Veg And Shrimp Fritters) is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have phodshi kolambi chi bhaji (grassy leafy veg and shrimp fritters) using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Phodshi Kolambi Chi Bhaji (Grassy Leafy Veg And Shrimp Fritters):
- Make ready 30 medium Shrimps/Prawns (Deskinned, Deveined & Chopped)
- Get 1 cup Chopped Phodshi
- Prepare 3/4 cup Besan (Chickpea Flour)… To be adjusted as desired
- Prepare 2 tbs Rice Flour
- Take 1/4 tsp Turmeric Powder
- Prepare 1 tsp Spicy Red Chilli Powder…. To be adjusted as per preferrenc
- Prepare 1 tsp Kashmiri Red Chilli Powder
- Make ready 1/2 tsp Cumin Seeds
- Prepare 1/4 tsp Asafoetida
- Get 1 tsp Ginger Garlic Paste
- Prepare 1 Green Chilli Finely Minced
- Make ready 1 cup Finely Chopped Onions
- Make ready To Taste Salt
- Take As Required Oil For Deep Frying
Known as gongura in Telugu, ambadi in Marathi, pulicha keerai in Tamil and pundi in Karnataka, the sorrel plant is called pitwaa in Hindi, khata palanga in Oriya, tenga mora in Assamese and mestapat in Bengali. This basically goes to show just how widely these naturally sour leaves are consumed in India. The reason being that this leafy green is an incredibly rich. YA BHAJI MADHE JAR THOD RICE FLOOR ANI SOYA SOUCE JARI TAKALA TAR KHUP CHAN KURKURIT CHAV YETE.
Instructions to make Phodshi Kolambi Chi Bhaji (Grassy Leafy Veg And Shrimp Fritters):
- To make Phodshi Kolambi Chi Bhaji, first rinse well the phodshi vegetable in sufficient water and drain. Chop it finely and set aside.
- Next, rinse the deskinned and deveined shrimps in sufficient water and drain. If using a bit large or medium sized ones, chop them into small pieces as desired.
- Mix together all the mentioned ingredients except the oil, to get a medium thick mixture, adding a little water if required.
- Heat enough oil in a kadhai and drop dollops of the bhaji mixture in the hot oil.
- Take care to not overcrowd the kadhai while frying.
- Fry the bhaji on low flame for a while, so that the shrimps cook well, and then on medium to high heat till golden brown on all sides and drain onto an absorbent paper.
- Serve this delicious Phodshi Kolambi Chi Bhaji as a snack or as a side or an appetizer with a non vegetarian meal!
The reason being that this leafy green is an incredibly rich. YA BHAJI MADHE JAR THOD RICE FLOOR ANI SOYA SOUCE JARI TAKALA TAR KHUP CHAN KURKURIT CHAV YETE. Wash and clean all the vegetables and cut the veggies into small pieces. Place the vegetable oil in a large skillet, and heat over medium heat. Guyanese-style Bhaji with Shrimp (Sauteed Spinach) In West Indian cooking, bhaji is known as a sauteed spinach dish.
So that is going to wrap it up for this exceptional food phodshi kolambi chi bhaji (grassy leafy veg and shrimp fritters) recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
