Noni saag bhajiya

Name: Noni saag bhajiya
Cuisine: Indian
Ingredients: 1 bunch Noni saag; 1/2 tsp Haldi powder; 1/2 Onion (optional); 2 Green chillies; 3 tsp Gram flour; 1/2 cup Wheat flour; 1/2 tsp Amchur powder; as per taste Hing; as required Oil

pooja Jha @poojafoodfabulous

Patna

#Tec2
Noni saag normally people are making in jitiya festival which is known as jivitputrika vrat the ladies are doing this vrat for their child on that day before one day they have to eat noni saag any dish I made this noni saag bhaji .I don't know you guys know about it or know so please tell me if you guys know then or must try it.it is good for immunity booster also healthy and yummy.

pooja Jha @poojafoodfabulous

Saved

Ingredients

1 bunch Noni saag
1/2 tsp Haldi powder
1/2Onion (optional)
2Green chillies
3 tsp Gram flour
1/2 cupWheat flour
1/2 tsp Amchur powder
as per tasteHing
as requiredOil

Saved

Steps

1

Firstly I get a big bunch of noni leaves. Pluck the leaves and keep them stored in a box in the fridge. This way you save time while prepping a noni based dish. Just remove them from the fridge. Rinse, chop and then add to the recipe. The noni leaves stay good for 10 to 12 days in the fridge.
2

In a mixing bowl, take noni saag (chopped), small chopped onion, chopped green chilli, inch finely chopped ginger (adrak), red chilli powder, turmeric (haldi), 1 pinch of asafoetida (hing), and salt as required.
3

Add ¾ cup besan (gram flour)and wheat flour (ata) add ¼ cup water
4

Begin to mix very well to make a pakora batter without any lumps. Keep the batter covered for 5 to 6 minutes.Heat oil for shallow frying or deep frying in a kadai or pan. When the oil becomes moderately hot, add spoonfuls of thenoni bhajiya batter to the hot oil.Once the pakoras are cooked lightly, turn over and cook the other side.Fry till they become golden and crisp Drain them on kitchen paper towels to remove excess oil.
5

Serve it with whatever chutney like.I like it with alone so I mein not adding any chutney or sauces.