Introduction

Raw Banana Fritters | Kachche Kele ke Pakode or Bhajiya are a crispy Indian snack loved across households. Made with raw bananas, gram flour, and spices, these golden fritters are crunchy on the outside and soft inside. Raw Banana Fritters are simple, delicious, and perfect as a tea-time snack or a side dish with dal-rice. This recipe is quick, budget-friendly, and one of the best ways to enjoy raw bananas in Indian cooking.”

In Indian kitchens, Kachche Kele ke Pakode are often made as a versatile substitute for potato pakoras because of their starchy texture and neutral flavour. This makes raw banana fritters a wonderful ingredient for creating snacks that are both filling and wholesome. When sliced, coated in a spiced batter, and fried until crisp, these fritters take on a delicious crunch while remaining soft inside – the perfect balance for an evening snack.
Try our other delicious recipes: Agastya Phool / Bokful Pakoda Recipe,  Moringa Flower Fritters recipe, Bread Pakora Recipe, Cabbage Fritters, Pumpkin Flower Fritters, Pyaz ka Pakodas, Masoor dal ka Pakodas, Aloo ka Pakodas, Gobi ke Pakode, Mirch Pakoda Recipe

Youtube: Kachche kele ka Bhaja, Aglio e Olio Pasta, How to cut Jackfruit at home, Masala Chawal Recipe, Aloo Palak ki Sukhi Sabji, Sukhi Lahsun ki Chutney

Why You’ll Love This

• Quick and easy to make with everyday ingredients
• Crispy, golden texture with soft, flavorful insides
• Doubles up as a snack or a side dish
• Vegetarian, family-friendly, and budget-friendly

Ingredients

• Raw bananas (kachche kele) – 2
• Gram flour (besan) – 2 tablespoons
• Turmeric powder – ½ teaspoon
• Red chili powder – 1 teaspoon
• Salt – to taste
• Water – as needed (to sprinkle on bananas)
• Oil – 3 tablespoons (for shallow frying)

Step-by-Step Instructions

1. Prepare the Bananas

• Peel the raw bananas and cut them into three equal parts.
• Slice each part into 3–4 pieces, about ¼ inch thick.
• Soak the slices in curd water for 5 minutes to prevent darkening.

2. Coat the Bananas with Gram Flour and Spices

• In a bowl, add the banana slices along with gram flour, red chili powder, turmeric powder, and salt.
• Sprinkle a little water and mix well so the bananas are evenly coated with the spiced batter.

3. Fry the Fritters until Golden and Crispy

• Heat oil in a pan or on an iron tawa over medium flame.
• Place the banana slices gently into the hot oil.
• Fry on both sides until golden brown and crispy.

4. Serve

• Remove onto a plate, sprinkle black salt over the fritters, and serve hot with dal-rice or enjoy as an evening snack with tea or coffee.

Tips & Tricks

• Add 1 tablespoon rice flour to the batter for extra crispiness.
• A pinch of ajwain (carom seeds) or hing (asafoetida) improves flavor and digestion.
• Fry on medium heat to ensure the fritters cook evenly and don’t turn soggy.
• Sprinkle chaat masala on top before serving for a zesty twist.

Health Benefits

• Rich in dietary fiber, aiding digestion and gut health.
• High in potassium, good for heart health.
• Low in sugar compared to ripe bananas, making them suitable for diabetics.
• A healthy alternative to potato snacks with a similar starchy texture.

Serving Suggestions

• As a crunchy side with dal-rice for a wholesome meal.
• With green chutney or tamarind chutney as an evening tea-time snack.
• Perfect for rainy days or festive gatherings paired with masala chai.
• Serve as a party appetizer with spicy dips.

Storage & Reheating Tips

• Best enjoyed fresh for maximum crispiness.
• Can be stored at room temperature for up to 4 hours.
• To reheat, air-fry or bake at 180°C for 5 minutes to restore crispiness.

Printable Recipe Card

Raw Banana Fritters (Kachche Kele ke Pakode)

Ingredients:

• Raw bananas – 2
• Gram flour – 2 tbsp
• Turmeric powder – ½ tsp
• Red chili powder – 1 tsp
• Salt – to taste
• Water – as needed
• Oil – 3 tbsp

Instructions:

1. Peel and slice bananas into ¼ inch pieces. Soak in curd water for 5 minutes.
2. Mix with gram flour, turmeric, chili powder, and salt. Sprinkle water and coat well.
3. Heat oil, fry banana slices on both sides until golden and crispy.
4. Remove, sprinkle black salt, and serve hot with dal-rice or tea.

The post Raw Banana Fritters Recipe | Kachche Kele ke Pakode appeared first on FoodFlavor.in.

Looking for a wholesome, flavorful, and easy-to-make dish that brings warmth and nostalgia to your plate? If so, Bihari Kadhi Badi/Kadhi Pakora is exactly what you need! More than just a dish, it’s a bowl of comfort and tradition that instantly feels like home.

This tangy, yogurt-based curry, originating from the heart of Bihar, is slow-cooked with gram flour (besan) and fragrant spices. As a result, it develops a silky-smooth texture that simply melts in your mouth. Traditionally served with steaming hot rice (Kadhi Chawal), this dish transforms a simple meal into a soul-satisfying experience.

Light, flavourful, and incredibly soothing, Bihari Kadhi is a summer favorite. Thanks to its cooling yogurt and mild spices, it provides a refreshing escape from the heat. Not only that, but each family has its own treasured recipe, lovingly passed down through generations. Because of this, every version holds a unique charm and special touch. Whether enjoyed on a lazy afternoon or prepared as a festive treat during fasting, this dish remains a timeless symbol of Bihar’s rich culinary heritage.

And if you’re making it for a fasting meal, simply skip the garlic—you won’t miss a thing! Even without it, the flavors remain just as divine, proving that true taste comes from tradition, love, and the perfect blend of spices.

Try our other delicious recipes: Authentic Punjabi Kadhi Recipe, Sukhi Lahsun ki Chutney || Dry Garlic Chutney

Why You’ll Love This Bihari Kadhi

Rich & Creamy Texture – Slow cooking brings out a smooth, velvety consistency.
Bursting with Flavour – A perfect balance of tanginess from yogurt and earthiness from besan.
Light & Digestible – Easy on the stomach, making it great for summer meals.
Versatile & Festive-Friendly – Skip the garlic, and it’s perfect for fasting days!
Easy to Make – No fancy ingredients, just simple pantry staples.

Ingredients for Pakoras (Fritters):

• Besan (gram flour) – 1 cup
• Garlic paste – 1/2 teaspoon
• Salt – ½ tsp or as per your taste
• Red chili powder – ½ teaspoon
• Turmeric powder – ¼ teaspoon
• Curd – 1 tablespoon
• Water (as needed)
• Mustard Oil (for frying)

Ingredients for Kadhi (Gravy):

• Whisked curd – 1 cup
• Besan – 2 tablespoon
• Turmeric powder – 1/4th teaspoon
• Red chili powder – 1 teaspoon
• Garlic Paste – 1 teaspoon
• Salt to taste
• 3 cups water
• Mustard oil – 1 tablespoon

Phoran for Kadhi Badi Recipe

• Cumin seeds – 1/4th teaspoon
• Mustard seeds – 1/4th teaspoon
• Fenugreek seeds – 1/4th teaspoon
• Fennel seeds – 1/4th teaspoon
• Bay leaf – 1

Final Tempering for Kadhi Badi Recipe

• Clarified butter (Ghee)
• Dry red chili – 2
• Kashmiri red chili powder – 1 teaspoon
• Fresh coriander leaves – 1/2 tablespoon

Instruction

Prepare the Batter and Pakoras

• To begin, in a mixing bowl, combine besan, garlic paste, salt, red chili powder, turmeric, and curd. Then, gradually add water while whisking to form a thick yet light batter—no lumps allowed, or your kadhi will rebel! At this stage, the batter should be smooth and airy, ensuring soft pakoras.
• After that, heat oil in a deep pan over medium heat. Once the oil is sufficiently hot, drop small portions of the batter into the pan, shaping them into bite-sized fritters. As they fry, watch for a light brown color. When they are golden and crisp, carefully remove them with a slotted spoon. Next, drain the excess oil by placing them on a paper towel. Set them aside while you prepare the kadhi.

Prepare the Kadhi

• Meanwhile, in a bowl, mix gram flour, yogurt, red chili powder, turmeric powder, garlic paste, salt, and water until smooth. Make sure to stir well to avoid lumps, then, set the mixture aside.
• At the same time, heat oil in a deep pan. Once it is hot, add dry red chili, bay leaf, cumin seeds, mustard seeds, and fenugreek seeds. Let the spices splutter, releasing their aromatic flavors. After a few seconds, pour in the gram flour-yogurt mixture while stirring continuously. This step is crucial, as it prevents curdling and ensures a creamy consistency. Then, add the fried pakoras and stir well.
• Next, increase the flame to medium and bring the kadhi to a boil. Once it starts bubbling, reduce the heat. The kadhi should simmer on medium heat for 25 minutes, stirring occasionally and thickening gradually, ensuring it continues to bubble gently. Be sure to stir occasionally to prevent sticking. As it continues to cook, the flavors blend beautifully, creating a rich and creamy texture. Meanwhile, the pakoras absorb the tangy kadhi, becoming soft and flavourful.

Prepare the Tempering

• When the kadhi reaches the desired consistency, turn off the heat. Meanwhile, in a small pan, heat clarified butter (ghee). Once the ghee is hot, add a dry red chili and fresh coriander leaves, then, sauté for a few seconds. After that, lower the heat and quickly mix in red chili powder along with a tablespoon of water. Make sure to stir well, ensuring the spices bloom without burning.
• Now, pour this flavourful tempering over the kadhi, then immediately cover the pan to trap the smoky aroma. Let it sit undisturbed for 5 minutes, allowing the flavors to infuse. Finally, garnish with fresh coriander leaves for a burst of color and freshness.

Serving Suggestions

For the best experience, serve the hot kadhi badi with steamed rice or soft chapati. To further enhance the meal, enjoy this comforting dish with a side of pickles or papad for an extra crunch!

The post Kadhi Badi / Kadhi Pakora Recipe appeared first on FoodFlavor.in.

Master the art of creating a flavorful Arbi Spice Mix in your own kitchen. This recipe is simple and accessible, perfect for home cooks of all skill levels. Whether you’re a novice or a seasoned chef, this easy-to-follow guide empowers you to bring authentic Indian flavors to your table.

The Arbi Spice Mix is a carefully balanced blend of bold, essential spices, with cumin, coriander, and amchur (dried mango) powder as the stars. Cumin provides a warm, earthy foundation, coriander adds a fresh, citrusy brightness, and amchur delivers a tangy, slightly sour note, all combining to create a mix that’s true to the authentic taste of Arbi Masala.

This versatile spice blend is not only ideal for Arbi Masala but also enhances a wide range of dishes. Sprinkle it over roasted vegetables, mix it into marinades for grilled meats, or stir it into soups and stews for added depth. Its robust flavor will quickly make it a staple in your cooking routine.

By adding this homemade Arbi Spice Mix to your culinary toolkit, you’ll unlock the rich, complex flavors of Indian cuisine whenever you like. Its ability to transform simple dishes into extraordinary meals makes it an essential spice mix for anyone passionate about cooking.

Try our: Sukhi Lahsun ki Chutney

Ingredients for Arbi Spice Mix Recipe

• Cumin seeds – 3 teaspoons
• Carom seeds (Ajwain) – 2 teaspoons
• Black pepper – 2 teaspoons
• Dry red chilies – 8
• Coriander seeds – 2 tablespoons
• Dried mango powder – 1 teaspoon

Methods

Dry Roast the Spices for Arbi Spice Mix Recipe

First, clean all the spices except the dried mango powder. Heat a pan on low flame, then add all the spices except the dried mango powder, and dry roast them on low heat. When the spices release their aroma, turn off the heat.

Cool and Grind

Remove the spices from the pan and let them cool down. Once cooled, transfer the spices to a small grinder jar and close the lid. Pulse the spices until you achieve a coarse powder. Your Arbi dry spice powder is now ready to use.

Store:

Store the Arbi dry spice powder in an airtight container. It can be used to enhance the flavour of various Arbi dishes.

The post Arbi Spice Mix Recipe appeared first on FoodFlavor.in.

Authentic Punjabi Kadhi Recipe is a flavourful North Indian curry made from gram flour (besan) and yogurt, spiced with turmeric, cumin, and mustard seeds. This creamy, tangy dish is a comforting staple, often served with rice or chapati, showcasing the rich culinary traditions of Punjab.

Some people ask, “How do you know if kadhi is cooked?”

To know if kadhi is cooked, check for a thick, creamy consistency and a rich golden yellow color. The aroma should be pleasantly tangy, and the flavors well-blended without any raw gram flour taste. A slight sheen or oil separation on the surface also indicates it is done.

Is Punjabi kadhi healthy?

Yes, Punjabi kadhi is healthy, being rich in protein, fiber, and probiotics while low in calories.

Try our other delicious recipes: Echor Chingri Dalna Recipe – Jackfruit and Prawn Curry, Khandvi, Dry Fruits laddu.

Ingredients

Pakoda for Authentic Punjabi Kadhi Recipe

• Gram flour (besan) – 4 tablespoons
• Onion – 1 (sliced)
• Spinach – 1 cup (finely chopped)
• Turmeric powder – 1/2 teaspoon
• Red chili powder – 1/2 teaspoon
• Carom seeds (Ajwain) – 1/4th teaspoon (optional)
• Garlic paste – 1/2 teaspoon
• Salt to taste
• Oil for frying

Kadhi for Authentic Punjabi Kadhi Recipe

• Gram flour (besan) – 1/4 cup
• Yogurt (curd) – 1 cup
• Water – 3 cups
• Green chilies – 2 (slit)
• Turmeric powder – 1/2 teaspoon
• Red chili powder – 1 teaspoon or as per your taste
• Salt to taste
• Garlic paste – 1/2 teaspoon
• Oil – 1/2 tablespoon

Phoran for Authentic Punjabi Kadhi Recipe

• Cumin seeds – 1/4th teaspoon
• Mustard seeds – 1/4th teaspoon
• Fenugreek seeds – 1/4th teaspoon
• Fennel seeds – 1/4th teaspoon

Final Tempering

• Clarified butter (Ghee)
• Dry red chili – 2
• Kashmiri red chili powder – 1 teaspoon
• Fresh coriander leaves – 1/2 tablespoon

Garnish

• Fresh coriander leaves

Instructions

Pakodas for Authentic Punjabi Kadhi Recipe

1. Firstly, clean and wash the spinach leaves well. Finely chop them and set aside. Peel the onions and slice them. Finely chop the green chillies.
2. In a bowl place gram flour (besan) add sliced onion , chili powder, turmeric powder, garlic paste, green chillies , coriander leaves , carom seed and salt and mix everything together.
3. Now add little bit water at a time and mix well. this batter should be just hard enough to pick up with fingers.
4. Heat oil in a frying pan. When oil start smoking that means it is hot enough then reduce the heat to medium.
5. Now drop a small ball of the prepared dough in the hot oil.
6. Cook in medium flame until all sides are golden brown, with the spatula take them out of the oil and place them in a plate over the paper towel so that extra oil is absorbed by the towel.
7. Repeat the process until all the pakoras are made. Keep aside.

Kadhi for Authentic Punjabi Kadhi Recipe

1. In a bowl, mix gram flour, yogurt, and water until smooth. Set aside.
2. Heat oil in a pan and add cumin seeds, mustard seeds, and fenugreek seeds. Let them splutter. Add chopped onions and sauté until golden brown.
3. Add chopped tomatoes and green chilies. Cook until tomatoes are soft. Pour the gram flour-yogurt mixture into the pan and stir well.
4. Add turmeric powder, red chili powder, and salt. Mix thoroughly. Increase the flame to medium and bring the kadhi to a boil. Let the kadhi simmer on low heat for 20-25 minutes, stirring occasionally.
5. Now add the pakodas to the kadhi and stir gently. Cook another 5 minutes. Once the kadhi thickens and reaches desired consistency, turn off the heat. Heat clarified butter in a small pan. Add dry red chili and coriander leaves, and sauté for a few seconds. Turn off the heat and immediately add red chili powder.
6. Pour the tempering over the curry. Quickly cover the pan and let the kadhi smoke for 3-4 minutes. After 3-4 minutes. Garnish with fresh coriander leaves.
7. Serve hot with steamed rice or chapati.

The post Authentic Punjabi Kadhi Recipe appeared first on FoodFlavor.in.

Khandvi Recipe, also referred to as Suralichi Vadi in Maharashtra, is a beloved Gujarati snack crafted from gram flour (besan) and yogurt. This tasty treat is not only flavourful but also nutritious, being low in calories while offering a good amount of protein and fiber.

Try our other recipes: Bread Pocket, Instant Mixture, Cheela.

Method

Prepare the Batter:

• In a large mixing bowl, combine gram flour, yogurt, and water. Whisk until smooth and lump-free.
• Add ginger-green chili paste, turmeric powder, and salt to taste. Mix well.

Cook the Batter:

• Transfer the batter to a non-stick pan. Cook on medium heat, stirring continuously to avoid lumps.
• Continue to cook until the batter thickens and forms a smooth, lump-free consistency (about 8-10 minutes).

Spread the Batter:

• Quickly spread the hot batter onto the back of a greased stainless steel plate or a flat surface using a spatula. Spread it as thinly as possible.
• Allow it to cool for 5-10 minutes.

Roll the Khandvi:

• Once cooled, cut the spread batter into 2-inch wide strips. Now, spread a layer of stuffing evenly over the batter.
• Gently roll each strip into a tight roll. Make sure that the khandvi doesn’t breaks. Once done, place the khandvis on a serving plate and keep it aside.

Prepare the Tempering:

• Heat 2 tablespoons of oil in a small pan. Add 1 teaspoon of mustard seeds and let them splutter.
• Add 1 teaspoon of sesame seeds and a pinch of asafoetida. Sauté for a few seconds.

Garnish and Serve:

• Pour the tempering over the rolled Khandvi.
• Garnish with grated coconut and chopped fresh coriander leaves.

The post Khandvi Recipe appeared first on FoodFlavor.in.

This Bottle Gourd Leaves Curry / Lau Shak recipe, a traditional bengali dish known for its simplicity and flavors. This recipe offers a healthy and flavourful option for vegetarians and anyone looking to explore traditional bengali cuisine. It can be served as a side dish alongside steamed rice, making it a satisfying and nutritious addition to any meal.

Ingredients

• Bottle Gourd Greens (Lau Shak) – 2 whole sticks 
• Potato – 2 (medium sized)
• Dry Red Chili – 1
• Panch Phoron (Bengali five spices) – 1 teaspoon
• garlic paste – 1/2 tablespoon 
• Turmeric Powder – 1 teaspoon
• Red Chili Powder – 1 teaspoon
• Coriander Powder – 1 teaspoon
• Salt to taste
• Mustard Oil – 2 tablespoons

For paste

• Green Chili – 3
• Mustard seeds – 1 tablespoon
• Poppy seeds – 1/2 tablespoon
• Salt – 1/4th teaspoon

Method

• To begin with, start by soaking the mustard seeds and poppy seeds in water separately for about 2-3 hours or overnight. After soaking, drain the water.
• Next, transfer the soaked seeds along with salt and green chilies to a blender. Blend the mixture until it forms a smooth paste. Set this paste aside for later use.
• Now, prepare the bottle gourd leaves by cutting them into long strips, including both the stems and leaves. Wash the greens thoroughly. Additionally, peel the potatoes and cut them into small cubes.
• In a pan, heat oil over medium heat. Once the oil is hot, add panch phoran and dry red chili. Sauté until the spluttering stops. Then, reduce the heat and add the potato cubes. Cook them on medium flame until they are half cooked.
• Add the prepared greens to the pan and cook for 2-3 minutes. Cover the pan with a lid and continue cooking on low flame until the greens release moisture.
• Now, add turmeric powder, red chili powder, coriander powder, garlic paste, and salt. Mix everything thoroughly, stirring well to combine.
• Fry this spice mixture until the oil begins to separate. Then, add the mustard and poppy seeds paste and cook for an additional 2 minutes.
• Pour in 2 cups of water, bring the mixture to a boil, and then reduce the heat to a simmer. Finally, turn off the flame.
• Serve the dish hot, accompanied by white rice for a delicious and satisfying meal.

The post Bottle Gourd Leaves Curry / Lau Shak Recipe appeared first on FoodFlavor.in.

Unlock the art of crafting the ultimate makhmali chutney, a lusciously aromatic and velvety condiment that transforms any meal. Follow our detailed guide to master the intricate harmony of spices and textures, guaranteed to leave a lasting impression on your dining companions.

Enjoy pour other chutney recipes: Akhrot ki Chutney (Walnut Dip), Authentic Dhaniya Tamatar ki Chutney, Tomato Basil ki Chutney.

Ingredients

• Soaked Walnuts (akhrot) – 4 nos.
• Soaked Almond – 4 nos.
• Black Grape Raisins (Munakka) – 6 nos.
• Garlic – 5 nos.
• Green chilies – 9 nos. or as per your taste
• Coriander leaves – 100 grams
• Mint leaves – 50 grams
• Cottage cheese (Paneer) – 25 grams
• Lemon Juice – 2 tablespoons
• Mustard oil – 1 tablespoon
• Salt to taste
• Water, as needed

Method

• In a food processor, combine walnuts, almond, garlic, green chilies, coriander leaves, mint leaves, lemon juice, paneer, munakka, oil, and salt.

• Blend the ingredients until you get a coarse paste. Add a bit of water if it’s hard to blend smoothly.The consistency can be adjusted according to your preference. Taste and adjust seasoning if necessary, adding more salt or lemon juice according to your preference.

• Serve immediately with your favorite snacks, such as samosas, pakoras, or as a delightful accompaniment to grilled meats or vegetables.

Enjoy the creamy texture and burst of flavors in every bite of this makhmali chutney!

The post Makhmali Chutney appeared first on FoodFlavor.in.

Discover the perfect blend of health and taste with our Moringa Flower Fritters recipe. Learn how to make crispy fritters loaded with the goodness of moringa flowers. A delightful snack that’s rich in nutrients.

Enjoy our other recipes: Agastya Phool / Bokful Pakoda Recipe, Cabbage fritters, Bread pakoda

• Fresh Moringa flowers – 1 cup
• Chickpea flour (besan) – 1 and 1/2 tablespoons or as per required
• Rice flour – 1/2 tablespoon
• Turmeric powder – 1/2 teaspoon
• Garlic paste – 1/2 teaspoon
• Chili powder – 1/2 teaspoon
• Salt to taste
• Water (as needed)
• Oil for frying

Method

• Rinse fresh moringa flowers thoroughly and remove any tough stems. Pat them dry with a paper towel.

• In a bowl, moringa flowers, combine chickpea flour, rice flour, turmeric powder, garlic paste, chili powder, and salt and mix everything together.

• Heat oil in a pan over medium heat. Now drop a small ball in the hot oil. And cook in medium flame until all sides are light golden brown, with the spatula take them out of the oil and place them in a plate over the paper towel so that extra oil absorbs by the towel. Repeat the process until all the pakoras are made.

• Serve the pakodas hot with coriander chutney or tomato ketchup.

The post Moringa Flower Fritters | Nutrient-packed Snack appeared first on FoodFlavor.in.

Elevate your culinary journey with the delightful infusion of flavors found in our easy-to-follow Kumro Pata Chutney recipe. Crafted with care and precision, this condiment offers a unique and wholesome addition to your meals, showcasing the distinct taste of fresh pumpkin leaves. Try our Kumro Pata Chutney today and embark on a journey of flavors, where freshness and simplicity unite to create a truly wholesome indulgence for your palate.

Try our other chutney recipes: Akhrot ki chutney, Tomato Basil ki Chutney

Ingredients

• Pumpkin leaves (kumro pata) – 8 leaves
• Garlic cloves – 6 no.
• Green chilies – 4 no. or as per your taste
• Mustard oil – 1 tablespoon
• Water – 1/2 cup
• Salt to taste

Method

• Begin by taking a leaf and removing the veins from the backside. Repeat this process with all the leaves. Wash the leaves thoroughly.

• Take a pan and heat water with pumpkin leaves and salt over medium heat until the water is absorbed.

• Allow the pumpkin leaves to cool. Once cooled, transfer them to a mixer jar along with garlic and green chilies, and blend into a smooth paste.

• Remove the mixture from the mixer jar, add mustard oil, and mix thoroughly. Your Kumro Pata Chutney is now ready to be served.

• Enjoy with hot boiled white rice.

The post Kumro Pata Chutney Recipe appeared first on FoodFlavor.in.

Delight your senses with the exquisite taste of traditional Baigan ka Bharta Recipe | Smoky Roasted Eggplant, a beloved Indian dish celebrated for its rich flavors and smoky essence. Our step-by-step recipe unveils the secrets to creating this culinary masterpiece. Begin by roasting large eggplants to perfection, imparting a tempting smokiness to the dish. The charred skin gives way to a creamy, flavourful pulp that forms the heart of this delectable delight, followed by the addition of finely chopped onions, green chilies, mustard oil, and coriander leaves. These ingredients join forces, creating a fragrant base for the bharta.

Enjoy our other bharta recipes: Aloo ka Bharta, Suran ka Bharta & Kumro Bhorta.

Ingredients

• Eggplants (baigan) – 1
• Onion – 1 (small and finely chopped)
• Green chilies – 2 (finely chopped)
• Garlic cloves – 5-6
• Mustard oil – 1 tablespoon
• Salt to taste
• Fresh coriander leaves for garnish

Method

• Cut the baigan on four sides. then prick the eggplants with a knife and then insert garlic cloves into the punctures.

• Roast them on an open flame or in an oven until the skin is charred. Let them cool, then peel the baigan and mash the pulp with garlic cloves.

• Now add salt, mustard oil, chopped onions, green chilies and coriander leaves. Mix it well.

• Serve Baigan ka Bharta hot with litti, khichdi.

The post Baigan ka Bharta Recipe | Smoky Roasted Eggplant Delight appeared first on FoodFlavor.in.