Hi all🙋🏻,


These bhabhras reminds me of my aunt who stays in Patna. She introduced this Bengal green gram fritters during my short stay at her house.

Had this with ghar ka rice dal and spoonful of ghee (clarified butter).

Don’t think it has besan or Bengal gram flour coating. I always coat desi fritters with wheat flour and rice flour or maida on it. All mixed well in soda water. Try this.. Believe me🙂 It has such a nice and fine crunch.. Even after cooled down. Have seen in some food channels, chefs using beer instead of water. I can imagine the outcome😋.

I made BHABHRA GRAVY too. Simple garlic – ginger – onion and tomato gravy. You can opt for any spice for the gravy. It’s your choice after all.

So now call for the RECIPE📝:

This recipe yields 6-7 bhabhras of medium size.


1 cup Bengal green gram soaked for 6-7 hours

1 cup wheat flour

1/2 cup APF/maida or rice flour

1 tsp black pepper powder

1 tsp cumin powder

1/2 tsp turmeric powder

1 tsp red chilli powder


Soda water or normal water to make the batter.

1 cup oil for deep frying… I have used mustard oil. It’s your choice😊.


Take all ingredients in a bowl other than soda water in a bowl. Mix all well.

Now add soda water until you get jalebi type of consistency. Leave it aside for 5 minutes.

Now heat oil in a deep skillet and add a small ladleful of the batter into the oil. Be safe.

Remember it should spread a bit… But not scatter. So make the batter accordingly. After frying one, you can adjust the batter and also heat the oil at high flame but fry the bhabhras at medium. Grams should be cooked fully.

Now the call for you to make and enjoy the CRUNCH AT LUNCH😄!!!


2 Comments Add yours

    1. Tqsm for sharing my bhabhra in your blog. Tx much🙏🏻


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