Hadga/Agasti Flower Bhajias
  • 8 – 10 Hadga flowers (the younger flowers are better for Bhajias, but I had to make do with whatever I had)
  • xbdcup Besan / Chana dal Flour
  • xbdcup Rice flour
  • xbdtsp Asafoetida(hing)
  • xbdtsp turmericpowder
  • xbdtsp Red chillipowder
  • xbdtsp seedsAjawain/carom (optional)
  • waterCarbonated (or plain) to make a the batter
  • to taste Salt
  • Oil for deep frying
  1. Heat the oil in a wok.
  2. Remove the stamens from the flowers and keep aside.
  3. Mix the flours, spices, Ajwain and salt in a bowl.
  4. Add 2 tsp of the hot oil to this dry mix.
  5. Add the carbonated water to the dry mix to make the batter (not too thick, not too thin) ~ 1/4 cup
  6. Coat each Hadga flower with the batter and deep fry on medium heat till crisp and lightly browned.
  7. Serve immediately.