Description
Enjoy a fusion of Indian street food and Chinese flavors with this Crispy Hakka-Style Bhajiya recipe. These fritters combine the crunch of traditional bhajiya with a spicy, savory soy-chili glaze, making them an addictive snack or appetizer.
Ingredients
- For the Bhajiya Batter:
- 1 cup besan (gram flour)
- 2 tbsp rice flour
- ½ tsp baking soda
- Salt to taste
- ½ tsp black pepper
- 1 tsp Kashmiri red chili powder
- 1 tsp garlic paste
- Water as needed
- For the Vegetable Mix:
- 1 medium onion, finely sliced
- 1 cup shredded cabbage
- 1 medium carrot, grated
- ½ cup capsicum (bell pepper), julienned
- 2 green chilies, finely chopped
- 1 tbsp chopped coriander leaves
- For the Hakka-Style Sauce:
- 1 tbsp oil
- 2 cloves garlic, finely minced
- 1 inch ginger, julienned
- 2 green chilies, slit
- 1 tbsp soy sauce
- 1 tbsp red chili sauce
- 1 tsp vinegar
- 1 tsp sugar
- Salt to taste
- 1 tsp cornflour mixed with 2 tbsp water (slurry)
- For Garnish:
- Spring onions greens only, chopped
- Sesame seeds (optional)
Instructions
- Prep the Veggies: Finely slice the onions, shred the cabbage, grate the carrots, and julienne the capsicum. Combine them in a large bowl along with chopped green chilies and coriander. Sprinkle a little salt and let sit for 10 minutes to release moisture.
- Make the Batter: In a separate bowl, mix besan, rice flour, baking soda, salt, pepper, chili powder, and garlic paste. Gradually add water to make a thick, sticky batter.
- Combine Veggies and Batter: Add the rested vegetables to the batter. Mix thoroughly so all veggies are coated evenly.
- Fry the Bhajiya: Heat oil in a deep pan over medium heat. Drop spoonfuls of the batter-veg mix into the hot oil, avoiding overcrowding. Fry until golden brown and crispy on all sides. Drain on paper towels.
- Prepare the Sauce: In a wok, heat oil and sauté garlic, ginger, and green chilies until aromatic. Add soy sauce, red chili sauce, vinegar, sugar, and salt. Mix well. Pour in the cornflour slurry and cook until the sauce thickens slightly.
- Toss and Serve: Add the hot bhajiya directly into the wok and toss gently to coat with sauce. Garnish with spring onions and sesame seeds. Serve immediately.
Notes
- This Crispy Hakka Style Bhajiya is best served immediately to maintain maximum crispiness.
- Adjust green chilies to your spice preference.
- Rice flour is key for achieving that extra crispy texture in your Hakka bhajiya.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snack
- Method: Deep Frying
- Cuisine: Chinese, South Asian
Nutrition
- Serving Size: 1 serving (approximate based on 4 servings total)
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
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