Mula Saga(Raddish Leaf) Pithou Bhaja

Mula saga bhajaIMG_20170521_105335.jpgIngredients:

  • Mula saga – 1 bunch
  • Potato – 1 medium
  • Onion – 1 big
  • Green Chilli – 2 no.s

For Pithou batter:

  • Raw Rice – 2 tbsp
  • Garlic – 5 no.s
  • Dry chilli – 2 no.s
  • Cumin – 1/2 tsp
  • Salt as per ¬†taste

Soak all of the above ingredients with little water for 1 hour & grind it to a fine paste.

Recipe:

Clean the mula saga thoroughly and chop it finely. Cut the potato,onion into very small cubes.Chop the green chilli finely.

In a bowl, take the batter paste, add chopped leaves,potato,onion,green chilli and mix properly.

Heat a tawa. Spread oil on the top of the tawa. Spread the batter mixture on the tawa as thin as possible. Cook for 5 minutes in a medium flame. Now make small squares or circles of the saga bhaja with the help of a metal spatula and turn it to the other side. Cook again for 5 more minutes till it becomes brown in colour.

Switch off the flame and serve hot.

 

Pithou Bhaja

IMG_20170213_210726.jpgIngredients:

  1. Potato – 1 medium size
  2. Brinjal – 1
  3. Potala – 3 no.
  4. Raw banana – 1
  5. Turmeric – 1 tsp
  6. Oil – 2 tbsp for sallow fry
  7. Salt – As per taste

Pithou batter ingredients:

  1. Rice -1/2 cup (Not boiled rice)
  2. Garlic – 5 cloves
  3. Dry Red chilly – 2 no
  4. Cumin – 1 tsp
  5. Mustard seed – 1 tsp (optional)
  6. Salt – 1 pinch

Recipe:

First prepare the pithou batter by soaking all the above mentioned ingredients together with some water and grinding them. It should not be too runny.

Cut potato, brinjal and banana into slices and potala in lentgh wise.Half boil all the vegetables with some water, turmeric and salt.

Now heat a tawa. Spread some oil over it. Dip the half boiled vegetables in the batter and fry on the tawa. Once it becomes golden brown, turn it to other side and fry till brown colour. Serve hot.

This recipe goes well with pakhala.

Note: This recipe is liked by all the health conscious people since very less oil is used for the preparation.