HARBARYACHYA PANACHI BHAJI

The tender leaves of chickpea plant are perfectly edible. Just throw some brown /green chickpeas from the pantry in the soil and see them grow. If you don’t harvest leaves, the plant will bear tender chickpeas. But here we don’t want the chickpeas, so don’t wait for it. When we pick these leaves, we have to wash them well so that the tangy flavour of it vanish, check them carefully, because sometimes, the leaves carry worms . Then we have to dry them in a shady atmosphere i.e. in the house only and not in direct sunlight. After drying completely, just crush them with your hands and store in a air tight container and use whenever you want.This recipe of mine is very common at my place with the leaves of chickpeas. This recipe is not only tasty but also healthy.

INGREDIENTS:

1 Cup Besan flour [ gram flour ]

½ Cup Chickpea Leaves

2 Tsp Red Chilly Powder [ As per your taste ]

Turmeric

Salt to taste

1 Finely Chopped Onion

1 Tsp Garlic Paste

½ Tsp Cumin-Mustard Seeds

Oil

Water

Coriander

METHOD:

STEP 1 – First take the besan flour and mix the leaves with it.

STEP 2 – Take a pan, heat the oil and crackle the cumin-mustard seeds. Add the chopped onion and garlic paste to it and roast well.

STEP 3 – Now add red chilly powder, turmeric and salt. Cook for a minute and add sufficient water .

STEP 4 – Let the water boil, as it comes to boil add the besan-chickpeas leaves mixture in it.

STEP 5 – Mix it well with a hand beater [ ravi in Marathi ]. Assure that no lumps are there.

STEP 6 – Cover it and cook for 2 next minutes and garnish with coriander and serve.

             Serve it with chapatti, bhakri or simply with rice.

                                    [ Here I am Sharing an image of well dried chickpea leaves. ]

NOTE:   The quantity of water is quiet sufficient and the consistency of the bhaji depends upon the individuals choice.

The quantity of chickpea leaves also depends upon your choice.