Turai Bhajji | Smokey Corn Chaat | Instant Barfi

Published On August 20, 2021
In Article
By Vijay Haldiya
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Prep Time
15 minutes
Cook Time
15 minutes
Difficulty Level
Intermediate

Ingredients

FOR TURAI BHAJJI :
Gram Flour / Besan - 1 cup
Rice Flour / Chawal Atta - 3 Tablespoon
Carom Seeds / Ajwain - 1/2 Teaspoon
Ginger Chili Paste / Adrakh Mirchi Paste - 1 Tablespoon
Salt / Namak - As Per Taste
Water - As Required
Coriander Leaves -1 Teaspoon
Asafoetida / Hing - 1 Pinch
Ridge Gourd / Turai - 1 Peeled And Thick Sliced
Potato / Aloo - 1 Sliced
Cauliflower - Small Pieces
Salt - As per taste
Red Chilli Powder - 1/2 Teaspoon
Oil - For Frying
FOR INSTANT BARFI :
Milk Powder - 1/2 Cup
Desiccated Coconut / Coconut Powder - 1/2 Cup
Cashew - 1/4 Cup Crushed Fine Powder
Powdered Sugar - 1/4 cup
Fresh cream / Malai - 2 Teaspoon
Milk - 2 Tablespoon
Clarified Butter / Ghee - 1/2 Teaspoon
FOR GARNISH INSTANT BARFI :
Cardamom Powder / Elaichi Powder - For Garnishing
Pistachio - Sliced / For Garnishing
FOR SMOKEY CORN CHAAT :
Fresh Corn / Bhutta - 1
Butter - 2 Teaspoon
Green Chutney - 1 Tablespoon
Salt - As Per Taste
Pepper Powder / Kali Mirch Powder - 1 Pinch
Mix Herbs - 1/4 Teaspoon
Red Chilli Flakes - 1/4 Teaspoon
Cheese - 1/2 Teaspoon Grated

Instructions

FOR TURAI BHAJJI :
Take a bowl add gram flour, rice flour, carom seeds rubbed between palms, ginger-chili paste, and salt. Mix well, add a little water, add coriander leaves, and then add water gradually as required to make a lump free, flowing consistency batter. Add a pinch of asafoetida and beat the batter well.
Take ridge gourd, potato , and cauliflower in a bowl. Add salt, and red chilli powder and then mix well.
Meanwhile, heat oil in a deep frying pan over a medium flame and when the oil is medium hot, dip 2-2 slices of each vegetable in to the batter and coat them evenly.
Place them gently into the hot oil and, when their top surface turns light golden brown, flip them using a slotted spoon.
Deep fry them until crispy and light golden brown from both sides. Then, take them out using a slotted spoon.
Take them out over a paper napkin in a plate to remove excess oil.
'Turai Bhajji' is ready to be served.
FOR INSTANT BARFI :
In a bowl add milk powder, desiccated coconut powder, cashew powder, crushed sugar powder, and fresh cream. Then add milk and mix like a dough. Add ghee to the dough and mix it well.
Take a plate and give a rectangle shape to the barfi dough by pressing it with spatula. Keep it in a fridge for 5-7 minutes to set well.
Garnish it with cardamom powder and pistachio. Cut it into square shaped barfi pieces.
'Instant Barfi' is ready to be served.
FOR SMOKEY CORN CHAAT :
Take a fresh corn, roast it, let it cool and remove all its seeds with the help of a knife.
Heat a pan and add butter. When the butter melts add corn and mix it well. Then add green chutney and mix it well. Add pepper powder, mix herbs, red chili flakes, and grated cheese and mix everything well.
Transfer it to a serving bowl and garnish it with some grated cheese.
'Smokey Corn Chaat' is ready to be served.