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)
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)
Category
🛠️
Lifestyle