Learn how to make Phodshichi Bhaji with Chef Shilpa on Ruchkar Mejwani.
Phodshi has a small white part at the bottom with long green leaves attached to it which are around 1 feet in height. This vegetable is not cultivated, but it grows on its own during rainy season. Phodshi is commonly used in Indian cooking to make sabzi, stir-fry, cutlets and sometimes even thalipeeth.
Ingredients Used:- 1 bunch Phodshi (chopped) 2-3 Green Chillies (chopped) 1 tbsp Coriander & Cumin Seeds Powder 1 tbsp Red Chilli Powder ½ tsp Turmeric Powder Salt (as per taste) ½ cup Rice Flour 2 cups Chickpeas Flour Water (as required) 2 tbsp Oil ½ tsp Carom Seeds 1 tsp Sesame Seeds 1 tsp Cumin Seeds ¼ tsp Asafoetida Oil (for deep frying)
