Signature Bhajiya
Bhajiyas of different flowers, onions and raw mango, are not only extremely crispy and delicious, but also innovative enough to tease your taste buds.
Chef Ranveer Brar Signature Bhajiya Recipe

- Indian


- 2

Cooking Time

-10-15 Min


- Medium

Preparation Time

- 20 Min


  • 3 to 4 hibiscus flowers
  • 3 to 4 gulmohar flowers
  • 1 lotus flower
  • 1 ½ raw mango
  • peeled and juliennes
  • 1 sliced onion
  • 1 tsp chopped green chillies
  • 1 tsp chopped coriander
  • 1 tsp finely chopped ginger
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • 2 tbsp gram flour
  • Gram flour as required
  • salt to taste
  • oil for frying
  • For Garnish: Coriander leaves


  1. 1

    Remove the stamen from the hibiscus and gulmohar flowers.
  2. 2

    Separate the petals from the lotus flower.
  3. 3

    In a bowl, add peeled and julienned raw mango, sliced onions, green chillies, ginger, coriander, turmeric powder, red chilli powder, and gram flour.
  4. 4

    Mix well and set aside for 3 4 minutes so that the onions and raw mango leaves water.
  5. 5

    Coat the hibiscus flowers in dry gram flour and then in the gram flour batter.
  6. 6

    Deep fry them.
  7. 7

    Similarly, deep fry the lotus petals and gulmohar flowers as well.
  8. 8

    Deep fry the raw mango onion pakodas by separating the slices.
  9. 9

    In the serving dish, arrange the raw mango onion bhajiye and top with hibiscus bhajiye, gulmohar bhajiye and lotus flower petals.
  10. 10

    Garnish with coriander leaves.
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About Chef

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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.

Other Shows by host:
The Great Indian Rasoi 1 | Health Bhi Taste Bhi |
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