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Instant thali recipe | Gujarati vagharelo bhat | crispy vatana bhajiya

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Rice, Thali
Cuisine Indian
Servings 4 servings

Ingredients
 

For vagharelo bhat

For green paste

  • 5-6 green chilli
  • 6-7 garlic cloves
  • 1 inch ginger
  • Some mint leaves
  • ½ cup coriander leaves
  • 5-6 curry leaves
  • 2 tbsp water

For bhat (tempered rice)

  • 1 cup rice
  • 4 tbsp oil
  • 1 tsp cumin seeds
  • ½ tsp mustard seeds
  • 1 bay leaf
  • 2 dry red chilli
  • 2-3 cloves
  • 1 inch cinnamon
  • 1 cup onion slices
  • Prepared green paste
  • ½ tsp turmeric powder
  • Salt to taste
  • 1 tsp coriander powder
  • ½ tsp biryani masala or garam masala
  • 1 tomato pieces
  • ½ cup cauliflower pieces
  • 1 cup green peas
  • Some coriander leaves
  • 1.5 cup hot water

For vatana bhajiya

  • 3 green chilli
  • 5-6 garlic cloves
  • 1 inch ginger
  • 1 tsp cumin seeds
  • 1 cup green peas
  • ½ cup onion slices
  • ½ cup coriander leaves
  • ½ tsp ajwain
  • Pinch of hing
  • 2 tbsp white sesame seeds
  • ¼ tsp turmeric powder
  • Salt to taste
  • Pinch or 1/8 of baking soda
  • 1 tsp lemon juice
  • 1 cup besan
  • 1-2 tbsp water
  • Oil for frying

Instructions

Making vagharelo bhat

  • In a mixing bowl, add 1 cup rice and wash it. Add some water and soak it for 20 minutes.
  • In mixture jar, add 5-6 green chilli, 1 inch ginger pieces, 7-8 garlic cloves, some mint leaves, ½ cup coriander leaves, 5-6 curry leaves and 2 tbsp water. Green peaste is ready, keep it aside.
  • Now in a pressure cooker, add 4 tbsp oil, 1 tsp cumin seeds, ½ tsp mustard seeds, 1 bay leaf, 2 dry red chilli, 2-3 cloves, 1 inch cinnamon and saute it.
  • Add 1 cup onion slices and saute it.
  • Now add green paste and saute till oil release from its sides.
  • Then add ½ tsp turmeric powder, salt to taste, 1 tsp coriander powder and ½ tsp biryani masala. Saute it.
  • Now add 1 tomato pieces, ½ cup cauliflower pieces and 1 cup green peas. Saute it.
  • Add 1 cup-soaked rice and some coriander leaves. Saute it.
  • Now add 1.5 cup hot water and mix well.
  • When water starts to boil cover the pressure cooker lid and on medium to high flame make 2 whistles.
  • When pressure cooker release its pressure naturally, open the lid.
  • Vagharelo bhat is ready. Serve with kadhi and bhajiya.

Making vatana bhajiya

  • In a mixture jar, add 3 green chilli, 5-6 garlic cloves, 1 inch ginger, 1 tsp cumin seeds and 1 cup green peas. Without adding water grind it into coarse paste.
  • Take out grinded paste into bowl, add ½ cup onion slices, ½ cup coriander leaves, ½ tsp ajwain, pinch of hing, 2 tbsp white sesame seeds, ¼ tsp turmeric powder, salt to taste, pinch of baking soda and 1 tsp lemon juice. Mix well.
  • Add 1 cup besan gradually and mix well. Sprinkle some water and make thick bhajiya batter.
  • Now slightly wet your hand and make little batter and slightly shape it.
  • Add into hot oil and fry on medium flame till it become crispy from both the sides.
  • Serve hot vatana bhajiya with kadhi and vagharelo bhat

Notes

For vagharelo bhat
  1. Soak the rice for only 20 minutes; do not oversoak it.
  2. Do not add extra water while grinding the green paste.
  3. The green paste enhances the taste of the rice.
  4. You can use garam masala as a substitute for biryani masala.
  5. Sautéing soaked rice in the gravy gives it an oil coating on its surface, making the rice granules separate.
  6. In a pressure cooker, the rice-to-water ratio should be 1:1.5. Do not add extra water.
  7. Adding hot water helps maintain the cooking process and gives perfect results.
  8. When the water starts boiling, cover the lid and pressure cook the rice.
For vatana bhajiya
  1. The proportion of green peas and gram flour should be equal.
  2. Make a thick batter for bhajiya to achieve a crispy texture.
  3. Fry the bhajiya on a medium flame.