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)
Besan / Chana dal Flour
Carbonated (or plain) to make a the batter
Oil for deep frying
Heat the oil in a wok.
Remove the stamens from the flowers and keep aside.
Mix the flours, spices, Ajwain and salt in a bowl.
Add 2 tsp of the hot oil to this dry mix.
Add the carbonated water to the dry mix to make the batter (not too thick, not too thin) ~ 1/4 cup
Coat each Hadga flower with the batter and deep fry on medium heat till crisp and lightly browned.