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Bhajiya Recipe

Recipe By Vimal Rajani

#AR World famous gujarati nasta

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29minstotal
29m.total
Bhajiya
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Ingredients for Bhajiya Recipe

  • 2 grams Green chilly
  • 1/2 cup Gram flour
  • 3/4 grams Boiled Potatoes
  • 1.50 tbsp Green coriander
  • 1/4 tsp Cumin seeds
  • 1/4 tsp Turmeric powder
  • 1/4 tsp red chilly powder
  • 1/4 tsp Coriander powder
  • 1/4 tsp Ginger paste
  • 1.50 g Green chilly
  • 1/4 tsp Garam masala
  • 1/4 tsp Mango powder
  • 1/4 tsp Carom seeds
  • 1/2 g Baking soda
  • 1/4 tsp Salt
  • 125 g Oil

Directions: Bhajiya Recipe

  • STEP 1.[12/07, 11:19 am] Didi: Take gram flour in a big mixing bowl and add water to it in small portions. Prepare a thick batter same as required for making pakoras. Now to it add ½ tsp salt, carom seeds and ¼ tsp red chilly powder. Mix everything really well. Cover and keep the batter aside for 10 to 15 minutes.
  • STEP 2.Peel the boiled potatoes and mash them finely.
  • STEP 3.Heat a pan over flame. To it then add 2 tsp oil. When the oil is rightly hot, splutter cumin seeds first. After the seeds crackle, add turmeric powder, coriander powder, finely chopped green chilly, ginger paste and saute the spices. Now add mashed potatoes, salt, red chilly powder, mango powder and garam masala. Mix well and saute the potatoes. After roasting the potatoes for 2 minutes, add some coriander to it and turn off the flame.
  • STEP 4.Stuffing is now done and ready, transfer it to any plate or bowl.
  • STEP 5.Rinse and dry the chilies. Take one chilly and slit it in a way keeping it joined at the other side. Likewise slit all the chilies. Stuff these chilies with the prepared filling. For this, take chilly in your hands, open it up and stuff some filling to it using a spoon. Press nicely and similarly stuff all the chilies.
  • STEP 6.[12/07, 11:19 am] Didi: Batter is ready as well. Add baking soda to it and mix well. Heat enough oil in a wok to deep fry the chilies.
  • STEP 7.Coat the chilies with prepared batter and drop it in hot oil. Drop 2 to 3 chilies or as many as possible and deep fry until they get golden brown from all sides. Drain out the fried pakoras over kitchen paper towels to remove excess oil.
  • STEP 8.Super lip smacking and delicious piping hot chilly vadas are ready. Serve them steaming hot with tomato sauce, chutney or any other dip or chutney as desired and relish eating
Nutrition
value
1413
calories per serving
131 g Fat18 g Protein45 g Carbs10 g FiberOther

Current Totals

  • Fat
    131g
  • Protein
    18g
  • Carbs
    45g
  • Fiber
    10g

MacroNutrients

  • Carbs
    45g
  • Protein
    18g
  • Fiber
    10g

Fats

  • Fat
    131g

Vitamins & Minerals

  • Calcium
    80mg
  • Iron
    6mg
  • Vitamin A
    840mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    340mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    6mg
  • Vitamin E
    21mg
  • Copper
    < 1mcg
  • Magnesium
    150mg
  • Manganese
    2mg
  • Phosphorus
    264mg
  • Selenium
    7mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Vimal Rajani