Phodshi Kolambi Chi Bhaji (Grassy Leafy Veg And Shrimp Fritters) Recipe by Pooja M. Pandit
Cooking Instructions 3 min 1 To make Phodshi Kolambi Chi Bhaji, first rinse well the phodshi vegetable in sufficient water and drain. Chop it finely and set aside. 2 Next, rinse the deskinned and deveined shrimps in sufficient water and drain. If using a bit large or medium sized ones, chop them into small pieces as desired. 3 Mix together all the mentioned ingredients except the oil, to get a medium thick mixture, adding a little water if required. 4 Heat enough oil in a kadhai and drop dollops of the bhaji mixture in the hot oil. 5 Take care to not overcrowd the kadhai while frying. 6 Fry the bhaji on low flame for a while, so that the shrimps cook well, and then on medium to high heat till golden brown on all sides and drain onto an absorbent paper. 7 Serve this delicious Phodshi Kolambi Chi Bhaji as a snack or as a side or an appetizer with a non vegetarian meal! 1 To make Phodshi Kolambi Chi Bhaji, first rinse well the phodshi vegetable in sufficient water and drain. Chop it finely and set aside. 1 To make Phodshi Kolambi Chi Bhaji, first rinse well the phodshi vegetable in sufficient water and drain. Chop it finely and set aside. 2 Next, rinse the deskinned and deveined shrimps in sufficient water and drain. If using a bit large or medium sized ones, chop them into small pieces as desired. 2 Next, rinse the deskinned and deveined shrimps in sufficient water and drain. If using a bit large or medium sized ones, chop them into small pieces as desired. 3 Mix together all the mentioned ingredients except the oil, to get a medium thick mixture, adding a little water if required. 3 Mix together all the mentioned ingredients except the oil, to get a medium thick mixture, adding a little water if required. 4 Heat enough oil in a kadhai and drop dollops of the bhaji mixture in the hot oil. 4 Heat enough oil in a kadhai and drop dollops of the bhaji mixture in the hot oil. 5 Take care to not overcrowd the kadhai while frying. 5 Take care to not overcrowd the kadhai while frying. 6 Fry the bhaji on low flame for a while, so that the shrimps cook well, and then on medium to high heat till golden brown on all sides and drain onto an absorbent paper. 6 Fry the bhaji on low flame for a while, so that the shrimps cook well, and then on medium to high heat till golden brown on all sides and drain onto an absorbent paper. 7 Serve this delicious Phodshi Kolambi Chi Bhaji as a snack or as a side or an appetizer with a non vegetarian meal! 7 Serve this delicious Phodshi Kolambi Chi Bhaji as a snack or as a side or an appetizer with a non vegetarian meal! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Mango milkshake Cheesy Goulash Mango lassi Balochi tikka Simple Tartar Sauce Mango milkshake Cheesy Goulash Mango lassi Balochi tikka Simple Tartar Sauce Fried Buttermilk Slaw Whosayna’s Jaala Roti Dry Parwal potato vegetable Banoffee pie my way Green bean and potato#eattherainbow Spiced Rice with raisins Eba and bitter leaf soup Channa gravy Strawberry Bakewell Tart Portuguese Chicken Stew Fried Buttermilk Slaw Whosayna’s Jaala Roti Dry Parwal potato vegetable Banoffee pie my way Green bean and potato#eattherainbow Spiced Rice with raisins Eba and bitter leaf soup Channa gravy Strawberry Bakewell Tart Portuguese Chicken Stew