Step-by-Step Guide to Make Homemade Bok Phool Bhaja/Agati Flowers Fritters

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, bok phool bhaja/agati flowers fritters. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Bok Phool Bhaja/Agati Flowers Fritters is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Bok Phool Bhaja/Agati Flowers Fritters is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have bok phool bhaja/agati flowers fritters using 13 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Bok Phool Bhaja/Agati Flowers Fritters:

1. Make ready 10-12 pieces bok phool
2. Get 1/2 cup gramflour
3. Prepare 2 tbsp rice flour
4. Prepare 2 tbsp cornflour
5. Get 1 pinch baking soda
6. Get 1/ th tsp baking powder
7. Get 1/4 th tsp turmeric powder
8. Prepare 1/2 tsp kalonji/nigella
9. Make ready 1/4 tsp salt
10. Get 1 pinch sugar
11. Prepare 1 cup oil for frying
12. Get 1 tbsp hot oil for mixing
13. Take 2 green chillies chopped finely

Instructions to make Bok Phool Bhaja/Agati Flowers Fritters:

1. These flowers are very delicate. Gently remove the filament and immerse in saline water for some time to remove any tiny insect which can hide inside the flower. Shake off all water. Make a batter of gram flour, rice flour and cornflour. Add kalonji, turmeric, baking soda, chopped green chilies, salt and sugar to taste. Add 1 tbsp hot oil and add 1/4th cup water approximately to make a batter of dipping consistency. Add water gradually if needed more. Beat well so that no lumps are there.
2. Heat oil in a pan.Dip each flower in the batter and deep fry under medium heat to get a golden brown crunchy delicious bok phool fritters.Remove and drain excess oil.Serve hot with dal and rice or simply enjoy as a snack.

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