Channa Bhaja(In our homestyle) by Roshni Subudhi | Kitchen Of Odisha
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Channa Bhaja(In our homestyle) by Roshni Subudhi

Channa Bhaja(In our homestyle) by Roshni Subudhi

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This is an all time favorite recipe in our home…we just love this
Whenever I prepare this for a get together party it is all time hit dish…a sweet memory attached to this recipe
When I was expecting some of my collegues visited our home and me and my husband prepared some items but something extra I want to prepare so that it gives extra zing to the party
Then suddenly my husband suggested go for Channa bhaja…your friends definitely like this…but I am in dilemma because its a completely different dish whether my friends like it or not…but my husband assured me
Then finally I prepare this and with my utter surprise they just love this and took the recipe from me…so that they also can prepare
We are so happy…Its a popular Odisha dish if any marriage function in Odisha then you definitely get this item…it is made up of adding different vegetables…
Now straight comes to recipe part…
Prearation Time 15 min
Cooking Time 10 min
Serving Persons 4

http://ironsmithequipment.com/portfolio_page/2014-lubota-kx057-4riap-mini-excavator-with-blade/ Ingredients Required

1/2 cup cauliflower cut into floret size
1/2 cup potatoes cut into cubes
1/2 cup french beans cut into 1 inch length
1/2 cup abu siam cut length wise(optional)
1/4 cup rice flour
1/2 tsp red chili powder
1/4 tsp turmeric powder
1 tsp sesame seeds
a pinch of red color
3 tbsp water
Salt to taste
OIL to deep fry

Procedure

Take all vegetables in to a big bowl and add all spice ingredients.
Add the rice flour,food color,sesame seeds,water to this and mix well.
By adding water all masala spices will be well coated with al vegetables.
Due to rice flour the outer part of vegetables will be little crispy.
Meanwhile heat oil for frying.
just put a little bit of vegetable in oil,if it tarted floating then oil is properly hot.
Now put all the vegetables one by one,keep the flame medium.
Now flip the vegetables in between so that it evenly fried.
Make the flame little low…in between.
After sometime it becomes crispy and golden brown in color.
Now remove this from oil and keep on a paper towel so that extra oil will be absorbed.
Serve hot with any rice dish,daal,curd…

Notes:

Generally in Odisha this dish is prepared using different vegetable like parval,french beans,potaotes,brinjal,carrot…but we are licing in Jakarta…here all vegetables not available
So I have added these…abu siam has similar flavor as little gourd(tondli) so I have added.
If you don’t like you can go with only potato,cauliflower also.
If you feel the vegetablemixture is little dry add more water.
But if you feel the mixture is little watery then add little more rice flour so that it is well coated.

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