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Assortment of bhajiyas served with tea, chutneys and fried chillies

Gujrati bhajiyas (Fritters for the rainy season)

suruchi
Assortment of simple and easy to make vegetable fritters.
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Prep Time 30 minutes
Cook Time 20 minutes
resting time 20 minutes
Total Time 1 hour 10 minutes
Course Snack
Cuisine Gujrati
Servings 4 people

Ingredients
  

Prep for corn bhajiyas

  • 1 nos Corn medium

Batter for corn bhajiyas

  • 1 nos Corn roughly grated
  • 1 tsp Ginger chilli paste
  • 2 tbsp Coriander leaves
  • 1 pinch Carrom seeds
  • 1/2 tsp Coriander- cumin powder
  • 1 pinch Asafoetida
  • 1/8 tsp Turmeric powder
  • Salt to taste
  • 1/2 tsp Warm oil
  • 1/4 Cup Gram flour Sieved (approx)
  • 1/2 tbsp Rice flour

Batter for other vegetables.

  • 1 cup Gram flour
  • 2 tbsp Rice flour
  • 2 tsp Ginger chilli paste
  • 1/4 cup Coriander leaves finely chopped
  • 1/4 tsp Carrom seeds
  • 1/4 tsp Asafoetida
  • 1/4 tsp Turmeric powder
  • Salt to taste
  • 1/4 tsp Sugar
  • 1/2 tbsp Curd
  • 1 tsp Warm oil
  • 4/5 cup Water (approx 180 ml)

Vegetables

  • 1 nos Potato medium (130-160g)
  • 2 nos Colocasia leaves Use small fresh and black stemmed
  • 1 nos Ripe banana medium (70-90g)
  • 7-8 nos Big mild chillies
  • 1 tbsp salt
  • 2 nos lemon reserve squeezed lemon

Green chutney

  • 1 Cup Coriander leaves
  • 1/2 cup Mint leaves
  • 1 inch Ginger peeled
  • 4 cloves Garlic
  • 4 nos Chillies
  • 1/2 tsp Roasted cumin powder
  • 1 tbsp Roasted split gram
  • Salt to taste
  • 1 tsp Sugar
  • 1 nos Lemon juice
  • 2 tbsp Cold Water

Necessary Add ons

  • Chat masala To sprinkle
  • Oil To deep fry
  • Fried salted chillies To serve

Instructions
 

Prep for corn bhajiyas

  • Roughly grate a medium size corn using the larger side of grater and keep in a mixing bowl.

Corn bhajiyas

  • To the grated corn add all ingredients except gram flour.
  • Slowly add gram flour till your batter reaches a dropping consistency.
  • Keep aside to rest for 15-20 mins.

Making batter for other vegetables

  • Collect all ingredients for batter.
  • In a mixing bowl add all dry ingredients except water and warm oil.
  • Separate the dry batter in two equal parts in two different bowls.
  • Slowly add half amount of water in one bowl and whisk using a wired whisk or your palm. (the fingers act as whisk).
  • You should reach almost thick coating consistency i.e. after whisking the batter should quickly when lifted
  • After reaching desired consistency add 1/4 tsp warm oil and whisk in one direction for 2-3 minutes to incorporate air.
  • Repeat step 4 through 6 again for second bowl but add little more water approx.1-2 tbsp to reach a more thinner coating consistency where the batter flows in small ribbons
  • Or other way to check the second bowl is coat back of spoon and it should thinly yet opaquely coat the spoon on holding it horizontally and leave a clear trail on swiping a finger.
  • Cover and rest both the batters for 15-20 minutes
  • Use the first thicker batter for chillies. Use the thinner batter for potato slices, ripe banana slices and torn colocasia leaves.

Vegetable preparation

  • While all three batters are resting you can prep the vegetables.
  • For potato-Wash, clean and peel the potato. Cut into roughly 0.5-1 mm slices using your chefs knife or mandolin slicer. Thinner the better.Just before frying pat dry the potatoes lightly with a clean dish towel and place on a dry plate.
  • For chillies-Wash, dry and slit chillies from center and remove seeds without breaking. Rub salt and lemon mixture generously using the squeezed lemon peel.
  • For ripe banana- Just before frying slice bananas as usual approx. 0.5 cm in size.
  • For colocasia leaves- Wash, dry, remove stem, cut leaves into 3-4 pieces to better manage, quick blanch and dry again.

For deep frying

  • Fill kadhai or Indian wok with sufficient oil to completely immerse required amounts of fritters in batches.
  • Heat oil to approx. 180c temperature. You can check by dropping a tsp of batter and the batter should take few seconds to rise on top and sizzle.
  • Do not overcrowd the pan.
  • Transfer the veggies with your non- dominant hand to the batter.
  • Use your dominant hand to coat the ingredient with batter and transversally slide it into the hot oil.
  • Keep the oil on medium flame while sliding the fritters. Once the batch is loaded lower the flame and let it rise to the top and allow the sizzle to die down.
  • Flip the fritters and let cook till golden from both sides turning occasionally using a slotted spoon.
  • Drain excess oil by pressing the spoon against the interior of wok curve and remove on a colander lined with paper napkin.
  • Transfer the fried and drained fritters to a mixing bowl . Sprinkle chat masala , spice mix of choice or keep plain.

Green chutney

  • Add all ingredients to the blender and blitz to get a dipping chutney.
  • You may adjust water to get desired consistency.
  • Taste and adjust salt, sugar and lemon if needed.

Serve the bhajiyas with green chutney, salted chillies and a cup of chai for best experience.

    Notes

    Please ensure to blanch the colocasia leaves. 
    You may save excess batter in refrigeration and use next day after bringing to room temperature. 
    Keyword batter, besan, bhajiyas, chai, colocasia, consistency, deep-frying, fritters, Gujrati snack, pakora, ripe banana, salted chillies, tea-time