Surati Bhajia
Thick-battered Surati fritters — the Surati bhajia uses a thick, well-seasoned besan batter with ajwain, red chilli, and bicarbonate of soda that makes the exterior light and airy while frying, unlike the thin batter of North Indian pakoras. Onion rings, fresh green chilli, batata slices, or brinjal rounds are coated generously and deep-fried in fresh oil; the thick batter puffs as it fries and the interior remains steamy and soft. Surati bhajias are eaten with a specific accompaniment: a tiny cup of Surati green chutney and a glass of hot masala chai. The combination of fresh-fried bhajia with masala chai is considered one of Surat's most perfect everyday pleasures, especially during the monsoon.
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Build a full meal around Surati Bhajia
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Recipe
Ingredients
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1 cup | Gram Flour |
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1 cup | Spinach , chopped |
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1 cup | Fenugreek Leaf , chopped |
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1 cup | Cilantro , chopped |
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2 tablespoons | Yogurt |
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1 teaspoon | Ginger , paste |
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1 teaspoon | Green chili paste |
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1 teaspoon | Turmeric powder |
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1 teaspoon | Red chili powder |
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1 teaspoon | Cumin , seeds |
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1 teaspoon | Sugar |
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— | Salt , to taste |
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— | Water , as needed |
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— | Oil , for deep frying |
Instructions
- 1 In a large mixing bowl, combine gram flour, chopped spinach, fenugreek leaves, and coriander leaves.
- 2 Add yogurt, ginger paste, green chili paste, turmeric powder, red chili powder, cumin seeds, sugar, and salt.
- 3 Mix all the ingredients well, adding water gradually to form a thick batter.
- 4 Heat oil in a deep frying pan over medium heat.
- 5 Once the oil is hot, drop spoonfuls of the batter into the oil.
- 6 Fry the bhajias until they are golden brown and crispy, turning occasionally.
- 7 Remove the bhajias with a slotted spoon and drain on paper towels to remove excess oil.
- 8 Serve hot with chutney or ketchup.
Tips
Ensure the oil is hot enough before frying to prevent the bhajias from absorbing too much oil.