Motorshuti Bhaja
Traditional Bengali snacks and appetizers - from crispy fritters to savory pastries.
Cooking
Preparing Bhaja Masala: 1. Roast jeera (cumin seeds) and shukno lonka (dry red chillies) on low heat for 3-4 minutes until fragrant. 2. Grind to a coarse powder.
Cooking: 1. Grind peas and ginger together with very little water to make a coarse paste.
2. Heat oil in a kadhai.
3. Add the pea-ginger paste and stir fry on medium heat.
4. Add salt and bhaja masala. Mix well.
5. Continue to cook, stirring occasionally, until the mixture is dry and fragrant, about 5-7 minutes.
6. Remove from heat and serve as a side dish or as filling for kachoris.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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