Kumbhaniya bhajiya | Kathiyawadi bhajiya |bhajiya with chutney

Kumbhaniya  bhajiya is a famous kathiyawadi style crispy bhajiya made with green garlic, chilies, coriander leaves, and gram flour. This crispy bhajiya is famous in Saurashtra district in Gujarat.  I also share sweet and sour chutney recipes to serve with bhajiya. It is all time favorite evening snack and it goes great during the cold winters with a cup of hot tea! So with a few basic ingredients try out spicy and tasty kumbhaniya bhajiya.

• Firstly, I made bhajiya with green garlic, chili, ginger, and coriander leaves. You can also add fenugreek (methi) leaves and spinach (palak) leaves to make it more healthier.
• Bhajiya batter should be medium thick consistancy. So add less water into the batter.
• Kambhaniya bhajiya is made slightly in different ways, for that take batter into your wet finger, press it with your thumb, and add it to the hot oil.
• Lastly, Fry bhajiya on medium flame till it becomes crispy and golden brown from the outside.

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Recipe video

Kumbhaniya bhajiya | Kathiyawadi bhajiya |bhajiya with chutney

Author Nehas Cook Book

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Snack

Cuisine Gujarati, kathiyawadi

Servings 4

Ingredients

 

1x2x3x

For kumbhaniya bhajiya

• ▢ 100 grm or 1 cup chopped green garlic
• ▢ 100 grm or 1 cup chopped green chilli
• ▢ 2 cup coriander leaves
• ▢ 2 tbsp grated ginger
• ▢ 1 lemon juice
• ▢ Salt to taste
• ▢ 1.5 cup gram flour - besan
• ▢ ¼ cup + 2tbsp water or as required
• ▢ Oil for deep frying

For khatti meethi (sweet and sour) chutney

• ▢ ¼ cup tamarind
• ▢ ¼ cup dates
• ▢ ¼ cup jaggery
• ▢ 1.5 cup hot water
• ▢ ½ tsp cumin seeds
• ▢ ½ tsp fennel seeds
• ▢ ½ tsp coriander powder
• ▢ ½ tsp kashmiri red chilli powder
• ▢ ¼ tsp ginger powder
• ▢ Salt to taste

Instructions

Making kumbhaniya bhajiya

• In a bowl add chopped green garlic, green chilli, coriander leaves, grated ginger, salt and lemon juice. Mix well
• Cover and rest mixture of 5 minutes, so mixtures release some water.
• Now add gram flour gradually and mix everything. Flour is properly coat to mixture.
• Add little water and make a medium thick batter.
• Heat oil in pan and add take some batter into wet finger.
• Now push batter with thumb and add bhajiya into hot oil. Make it all in same way.
• Then lower the flame to medium and fry bhajiya till it become golden brown.
• Serve bhajiya with onion slice, lemon juice and khatti meethi chutney.

Making khatti meethi chutney

• In a bowl, add date and tamarind pulp, jaggery and hot water. mix well and rest mixture for 30 minutes.
• Then squeeze pulp from soaked date and tamarind.
• Sieve mixture in a bowl.
• Then add cumin seeds powder, fennel seeds powder, coriander powder, kashmiri red chilli powder, ginger powder and salt. Mix well
• Sweet and sour chutney is ready.

Notes

• Do not add more flour to bhajiya mixture.
• The consistency of bhajiya batter should be medium.
• take batter into your finger and with the help of your thumb add little bhajiya batter into the hot oil.
• fry bhajiya on medium and serve hot. 

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