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Bachka Recipe

Bachka
How to make Bachka

About Bachka Recipe: A black chikpea fritter. Bihar love its dals and chanas and cannot resist innovating with them. Another such innovative preparation is “Bachka”. A chana pakoda served with green chutney, bachka is probably one of the top most ethnic dishes of the region and is an absolute crowd pleaser.

  • Total Cook Time 25 mins
  • Prep Time 15 mins
  • Cook Time 10 mins
  • Recipe Servings4
  • Medium

Ingredients of Bachka

  • For the batter:
  • 1 cup besan or gram flour
  • 2//3 cup water
  • 2 tsp mustard oil
  • 1 tsp ginger-garlic paste
  • 1 green chilli, finely chopped
  • 2 tbsp fresh coriander, finely chopped
  • 1 tsp cumin seeds
  • 1 tsp garam masala powder
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • salt
  • For the bachka:
  • 1 cup black chickpea or kala chana
  • 1 small onion

How to Make Bachka

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1.
Soak the Kala Chana for minimum 4-5 hours, then pressure cook it with a pinch of salt, for one or two whistles. ·
2.
Drain it completely, with the help of colander. Let it cool off for 15- 20 minutes.
3.
To prepare the besan batter: in a big bowl, add besan and salt, now add little water at a time, while whisking, to make a batter of medium or coating consistency.
4.
To temper the batter: heat mustard oil in a pan, add cumin seeds, ginger garlic paste, green chilli, turmeric powder, red chili powder, garam masala, sauté everything for 1 minute and add to the besan batter. Mix well. Check the seasoning. The bachka batter is ready.
5.
Add the cooled Kala Chana to besan batter, along with chopped onions, mix well.
6.
Heat oil in deep frying pan, now with the help of two spoons add the batter in small, small quantities to the oil. Fry till golden brown.
7.
Drain on a tissue paper, and sprinkle some chaat masala.

Key Ingredients: besan or gram flour, water, mustard oil, ginger-garlic paste, green chilli, fresh coriander, cumin seeds, garam masala powder, turmeric powder, red chilli powder, salt, black chickpea or kala chana, onion

Recipe Notes

Serve hot with an assortment of chutneys.

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