Cauliflower/Mushroom /Aubergine Bhajji

Recipe by
Total Time:
15 mins
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Potato and Corn Rolls, Palazthappam, Avocado Toast , DRY FRUIT MODAK

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  • Cauliflower – 100 grams
  • Aubergine - 100 grams
  • Button Mushrooms – 100 grams
  • Gram Flour (Besan) – 1 cup
  • Rice flour – 1/4 cup
  • Chilli powder – 1 tsp
  • Ginger Garlic paste – 1 tsp
  • Coriander leaves – 1 tbsp
  • Baking Powder – ½ tsp (optional)
  • Water – 300ml or more
  • Salt – to taste
  • Oil – for deep frying

How to Make Cauliflower/Mushroom /Aubergine Bhajji

  • Using your fingers break the cauliflower into little bite size florets
  • Slice aubergine into thin slices as in the photograph.
  • Button mushrooms – either leave it as whole or dice them into 4 quarters.
  • Finely chop coriander leaves
  • Mix all the ingredients except the main vegetables and oil in water. Mix well. Make sure no lumps are present.
  • Now slowly mix in the main vegetables.
  • In a deep bottomed pan, heat oil.
  • To test the readiness of the oil, drop a peanut size besan mix into the oil, if it takes more than a minute to fry, the oil isn’t ready or if it takes lesser that 30 seconds it is too hot.
  • Take a spoonful at a time and carefully drop into the hot oil.
  • Use a wire mess steel ladle to collect and spread on tissue paper. This will make sure all the excess oil is absorbed on the tissue.
  • Serve hot with mint chutney or tomato sauce.