Bhajiya usal recipe | street style vada usal | vadodara street food bhajiya usal

Bhajiya usal is a very famous street food of the city Vadodara, Gujarat. It made with soft and fluffy methi gota dip into usal gravy and topped with spicy tari, sev, and chopped onion. I share recipes of usal masala, street style usal with spicy tari, and fluffy methi gota recipe. It is a spicy and tasty snack recipe loved by all kinds of age groups. With a few, no fail tips do try this street style bhajiya usal.

The key to making tasty bhajiya usal at home are:
  • The usal I have prepared for this recipe is a multipurpose gravy snack. You can enjoy usal gravy with pav or bread also.
  • besan paste gives thickness to usal rasa. You can use arrowroot or cornflour instead.
  • Cook usal gravy on a medium flame for 15-20 minutes. It has thick and pouring consistency, make sure to adjust the consistency of usal while serving.
  • This dish is generally spicy and hot in taste. Having said that you can control and alter the spice level as per your taste and preference.
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Bhajiya usal

Recipe card for bhajiya usal

Nehas Cook Book
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Street food
Cuisine Indian

Ingredients
  

For usal masala

  • 2 tbsp coriander seeds
  • 1 tbsp black peppercorns
  • 2 inch cinnemon
  • 7-8 cloves
  • 1 tbsp sesame seeds
  • 1 tbsp fennel seeds
  • 1 tbsp red chilli powder
  • ½ tsp turmeric powder
  • 1 tsp dry mango powder
  • Salt to taste

For usal gravy

  • 1 cup boiled dried white peas
  • 4 tbsp oil
  • 1 tsp cumin seeds
  • Pinch of asafetida
  • 3 medium size onion gravy
  • 1 tbsp garlic paste
  • ½ tsp ginger paste
  • 1 tsp green chilli paste
  • ½ tsp turmeric powder
  • 1 tbsp red chilli powder
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1 tbsp usal masala
  • 3 medium size tomato gravy
  • Salt to taste
  • 4 cup water
  • 2 tbsp besan gram flour
  • ½ tsp garam masala
  • 1 tbsp lemon juice
  • Some coriander leaves

For tari

  • 4 tbsp oil
  • 1 tbsp garlic paste
  • 2 tbsp onion paste
  • 2 tbsp tomato paste
  • 1 tbsp kashmiri red chilli
  • ½ tsp turmeric powder
  • 1 tsp usal masala

For methi na gota (bhajiya/ pakora)

  • ½ cup water
  • 1 tbsp oil
  • 8-10 crushed black peppercorn
  • 1 tsp crushed coriander seeds
  • Salt to taste
  • 1 tsp sugar
  • ¼ tsp hing
  • ½ tsp ajwain
  • ¼ tsp baking soda
  • 4 chopped green chilli
  • ½ cup chopped methi leaves
  • 1 cup besan gram flour

Assembling bhjiya usal

  • Methi bhajiya / gota
  • Usal gravy
  • Tari
  • Thick besan sev
  • Chopped green onion

Instructions
 

Making usal masala.

  • In a pan, add coriander seeds, black peppercorns, cinnamon stick, cloves, sesame seeds, and fennel seeds. Roast for few minutes.
  • Add into mixture jar, and then add red chilli powder, turmeric powder, dry mango powder, dry ginger powder, and salt to taste. Grind it into fine powder.
  • Usal masala is ready.

Making usal gravy

  • In a pressure cooker, add soaked dry peas, turmeric powder, salt, and oil. Cover the lid and cook on a medium flame for 4 whistles.
  • Now in a pan, add oil, cumin seeds, and hing.
  • Add onion paste and sauté till oil separate from its sides.
  • Then add garlic paste, ginger paste, and green chilli paste. Sauté for a minute.
  • Now lower the flame and add turmeric powder, red chilli powder, coriander powder, cumin powder, and usal masala. Add some water and sauté masala into the oil for few seconds.
  • Then add tomato puree and salt. cover and cook gravy till oil separate from its sides.
  • Add 4 cups of water and bring it to a boil.
  • Now add boiled peas and mix well.
  • Then in a bowl, add 2 tbsp besan and some water. mix well and add paste gradually into a gravy.
  • Now lower the flame and boil usal for 15-20 minutes.
  • Lastly add garam masala, lemon juice, and some coriander leaves.
  • Usal is ready.

Making tari

  • In a pan, add oil, garlic paste, onion paste, and tomato paste. Sauté for minutes or till oil separates from its sides.
  • Then add red chilli powder, turmeric powder, and usal masala. Mix well.
  • Add some water and boil for few minutes till oil release from its sides.
  • Tari is ready.

Making methi gota

  • take water and 1 tablespoon of oil in a bowl. Mix it well.
  • Then add baking soda, salt, sugar, asafetida, crushed peppercorns & coriander seeds, carom seeds, green chilies, methi leaves. Mix it very well.
  • Now add chickpea flour (besan). Mix it and make sure there are no lumps.
  • Heat the oil in a pan on medium heat for deep frying.
  • Once oil is hot enough Drop small balls in it using your hand or with help of two spoons.
  • Fry methi gota on medium flame. Remove them on wire rack
  • Repeat the same frying for rest. Methi gota is ready

Assembling of bhajiya usal

  • press bhajiya slightly and place it into plate.
  • Pour usal gravy on top of it.
  • Spread some tari on it.
  • Garnish with thick besan sev and chopped onion.

Notes

For usal
  • salt helps to cook dried peas easily and fast.
  • when adding masala to the pan, keep the gas flame low.
  • besan paste gives thickness to usal rasa.
  • cook usal gravy on medium flame for 15-20 minutes.
  • cook tari till oil separates from the gravy.
For methi bhajiya
  • water and oil mixture helps to make soft and fluffy bhajiya.
  • fry bhajiya on medium flame.

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