Ananas-Nadru ki Bhajiya
A leisurely snack of ananas-nadru ki bhajiya is adequate to quell your hunger pangs.
Chef Ranveer Brar's Ananas Nadru ki Bhajiya recipe

- Indian

Cooking Time

-15 Min

Preparation Time

- 20-25 Min


  • ¼ lotus stem
  • ¼ pineapple
  • 2 tbsp gram flour, Oil for frying
  • FOR dusting pineapple
  • 1 tbsp gram flour
  • FOR dusting lotus stem
  • 1 tbsp gram flour
  • 1-2 tsp red chilli powder
  • Crushed black pepper to taste
  • FOR the batter
  • 1 cup gram flour
  • 1-2 tsp turmeric powder
  • 2 tsp chilli flakes
  • 1-2 tsp Carom seeds
  • Salt to taste
  • Water as required
  • FOR garnish
  • green chutney


  1. 1

    Add gram flour, turmeric powder, chilli flakes, carom seeds, and salt in a bowl.
  2. 2

    Mix them well with water and keep the batter at rest for 10-12 minutes.
  3. 3

    Cut the pineapple into thin slices and remove the centre.
  4. 4

    Cut the lotus stem into thin slices.
  5. 5

    In another bowl, add 2 tbsp gram flour, salt (to taste), and crushed black pepper.
  6. 6

    Mix them well.
  7. 7

    Dust the pineapple slices in it to remove excess water.
  8. 8

    Heat oil in a frying pan.
  9. 9

    Dip the dusted pineapple slices into the batter and coat them well.
  10. 10

    Deep fry until golden brown and remove them.
  11. 11

    Prepare a mixture of gram flour and red chilli powder.
  12. 12

    Dust the lotus stems with it.
  13. 13

    Dip the lotus stems in the batter now and coat them well.
  14. 14

    Deep fry until golden brown and then remove them.
  15. 15

    Arrange them in a plate and serve with green chutney.
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Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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