Haak Monje

Instructions

1. 1

   Prepare the Dry Mix

   • In a large mixing bowl, combine the besan, rice flour, Kashmiri red chili powder, asafoetida, carom seeds, and salt.
   • Whisk everything together until well combined to ensure even distribution of spices.
2. 2

   Create the Batter

   • Gradually pour in the water while whisking continuously to form a thick, smooth, and lump-free batter.
   • The consistency should be thick enough to coat the back of a spoon. Do not make it runny.
   • Let the batter rest for 5-10 minutes. This helps the besan to hydrate properly.
3. 3

   Incorporate the Haak

   • Add the finely chopped haak leaves to the rested batter.
   • Mix gently but thoroughly until all the leaves are evenly coated with the batter.
4. 4

   Heat the Oil

   • Pour mustard oil into a deep kadai or pan and heat it over medium-high flame.
   • To test the oil's readiness, drop a tiny bit of batter into it. If it sizzles and rises to the surface immediately without browning too quickly, the oil is at the perfect temperature (around 180°C / 355°F).
5. 5

   Fry the Fritters

   • Carefully drop spoonfuls of the haak batter into the hot oil. Use your fingers or two spoons to form small, irregular shapes.
   • Do not overcrowd the pan; fry in batches of 5-6 at a time.
   • Fry for 4-5 minutes, turning them occasionally, until they are a deep golden brown and uniformly crispy.
   • The fritters should sound hollow and feel light when tapped.
6. 6

   Drain and Serve

   • Using a slotted spoon, remove the fried monje from the oil.
   • Place them on a wire rack or a plate lined with absorbent paper to drain any excess oil.
   • Serve immediately while hot and crispy with Kashmiri Muji Chetin (radish chutney) or tomato ketchup.