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Murmura bhajiya is a crispy and tasty bhajiya made with murmura (puffed rice), gram flour, vegetable, and regular spices. They are crispy from the outside while soft from the inside. I also share a spicy chutney recipe to serve with bhajiya. It is an ideal evening snack and it goes great during the cold winter or rainy season with a cup of hot tea! It is quick and easy to prepare with available ingredients in your kitchen. Do try this!
The key to making crispy cutlets at home are
- Wash murmura with water and then soak it into curd so it will become soft and easily bind into bhajiya mixture.
- You can use different types of veggies for bhajiya. Having said that I recommend using veggies with less moisture as it may add eventually add moisture to it.
- Fry these pakoras in small batches according to your frying pan size. also once it is deep-fried, it has to be served immediately.
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Recipe video
Murmura bhajiya recipe | murmura pakora recipe | puffed rice balls
Ingredients
- 2 cup murmura
- ¼ cup curd
- 1 tsp ginger paste
- 2 chopped green chilli
- 1 medium size or ½ cup chopped onion
- 2 tbsp grated carrot
- 2 tbsp chopped red capsicum - optional
- Some coriander leaves
- 1 big size or 1 cup grated potatoes
- 1 tsp red chilli powder
- ¼ tsp turmeric powder
- 1 tsp chaat masala
- 1 tsp jeera powder
- ½ tsp garam masala
- ½ tsp red chilli flakes
- Salt to taste
- ½ cup gram flour - besan or as required
- 1 tbsp oil
- 1 tsp mustard seeds
- Pinch of hing
- 1.5 tbsp sesame seeds
- Oil for deep frying
For chutney
- 1 cup or 50 grm chopped green chilli
- 1 lemon juice
- ¼ tsp hing
- ½ tsp turmeric powder
- Salt to taste
- ¼ cup peanuts
Instructions
Making bhajiya
- Wash 2 cup of murmura with some water.
- Take washed murmura into the mixing bowl. Add curd into murmura and mix well.
- Cover and rest mixture for 15-20 minutes, so murmura absorbs curd easily.
- Then add ginger paste, chopped green chilli, chopped onion, grated carrot, chopped capsicum, coriander leaves, grated potatoes, red chilli powder, turmeric powder, chaat masala, jeera powder, garam masala, red chilli flakes, salt and gram flour. Mix well.
- Heat oil in a pan, add mustard seeds, hing, and sesame seeds. Sauté and add tadka into bhajiya mixture. Mix well.
- Dip your fingers in water so the batter doesn’t stick while dropping it in the oil, it is not necessary to shape the bhajji, any random shape will do, but make sure you flatten the mixture lightly and drop them in hot oil.
- Heat oil before you add the bhajis, and lower the flame to medium. Once the bhajis are all added and do not touch the bhajis until the outer covering is set. Otherwise, the bhajis will disintegrate in the oil.
- Now increase the flame a little and fry them slowly until crisp & golden brown.
- Remove on a wire rack and serve hot and crispy along with the spicy green chili chutney, you can also pair these up with your favorite dip.
Making spicy green chilli chutney
- In a mixture jar, add chopped green chilli, lemon juice, hing, turmeric powder, and salt. Grind it.
- Then add peanuts and some water. grind it.
- Chutney is ready to serve with bhajiya.
Notes
- hot oil tadka gives crispiness to bhajiya.
- fry bhajiya on medium heat till it becomes crispy.
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