Hadga/Agasti Flower Bhajias

January 7, 2015 at 8:40 am 3 comments

A very Happy New Year to all of you.

New Year

I am back after a looooooong silence on MyFoodcourt. As you can guess the resolution for 2015 is to blog as much I can!

I have been thinking of posting recipes for a long time. The ‘comeback recipe’ for the blog has spanned from Christmas cake to Yule log to Pavlova to a humble porridge-but only in my mind!

A trip to the older part of the city a couple of days back lead me to a treasured discovery- the edible Hadga flowers. I had a faint memory of my childhood ,of my Mom using these flowers for cooking. The lady selling these flowers was kind enough to inform me that I need to remove the bitter tasting stamens from the flowers before cooking them.

hatga 005

A chat with Mom about these flowers and she was nostalgic about how these flowers reminded her of her childhood. (Now you know where my love for these offbeat, treasured foods comes from). Mom said she makes a ‘Pith Perun’ bhaji (stir fry with Besan/chana dal flour).Our house help informed me that you can make sinful Bhajias with these flowers. The dipping mercury made the Bhajias more tempting than the stir fry …and so Bhajias were made. The stir fry has to wait its turn, but I had to blog about these treasured flowers rightaway!

hadga bhaji 053FB comments on the photo of the flowers and Google research have enlightened me that they are also known as Agasti,Bokful in other Indian languages and also that they are eaten as a vegetable in Southeast Asian countries.

hadga bhaji 001

I have used carbonated water just to make the Bhajias crispier- just plain water will be fine too.We enjoyed the crispy Hadga Bhajias sans accompaniment.

Here’s my recipe for

Hadga Flowers Bhajia

Ingredients

8-10 Hadga flowers (the younger flowers are better for Bhajias, but I had to make do with whatever I had)

½ cup Besan/Chana dal Flour

½ cup Rice flour

½ tsp Asafoetida(hing)

½ tsp turmeric powder

½ tsp Red chilli powder

½ tsp Ajawain/carom seeds (optional)

Carbonated (or plain) water to make a the batter

Salt to taste

Oil for deep frying

 Method

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.

Serve immediately.

Entry filed under: asafoetida, besan, chana dal, chickpea, flour, Food Photography, gram flour, lentil, Maharashtrian Recipes, Quick eats, red chilli, Rice, rice flour, salt, seed, Side dishes, turmeric, water.

Memories of IFBM2014 & The Sparkling Himalayan spritzers ‘Tarridar’ brunch at Culture Kitchen’s ‘SoMarathi’-‬ Maharashtrian Brunch Sunday

3 Comments Add your own

  • 1. Aabha Pimprikar  |  January 7, 2015 at 12:44 pm

    हेटीच्या कळ्यांची भजी & (हातग्याचा) कोरड्यास -nostalgic!

    Reply
    • 2. My foodcourt  |  January 8, 2015 at 10:18 am

      Hey Aabha..need more info if you can please?Thanks

      Reply

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