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Fulvadi bhajiya with kadhi | Gujarati fulvadi bhajiya | besan kadhi or besan chutney | papaya sambharo

Fulvadi bhajiya or flitters is crispy from outside and soft inside made with besan (gram flour) and regular spices. I also share papaya sambharo and besan kadhi recipe to serve with bhajiya. This kadhi is sweet, slightly spicy, tangy and different than regular kadhi. These bhajiya are easy to make with all available ingredients in your kitchen. It is all time favourite evening snacks with cup of hot tea. Do try this!

The key to making tasty fulvadi bhajiya with besan kadhi at home are

For fulvadi bhajiya

  • Firstly, I made fulvadi bhajiya with regular spices. you can also add fenugreek leaves to make it more flavourfull.
  • bhajiya batter should be smooth and slight thick. Do not knead dough for it.
  • Fry bhajiya on medium flame. else it will be raw from inside..

For besan kadhi

  • Firstly, ensure the quality of the besan flour is good and not stale. if it is stale, it would end up forming lumps without the smooth consistency.
  • Cook kadhi on medium flame for 2-3 minutes, so besan is properly cooked and chutney become slightly thick.
  • The kadhi has to be served warm or immediately after it is prepared. Once it is cooked, it may turn thicker in consistency and hence add water before preheating it.
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Recipe video

Fulvadi bhajiya with kadhi | Gujarati fulvadi bhajiya | besan kadhi or besan chutney | papaya sambharo

Author Nehas Cook Book
1 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Snack, Street Food
Cuisine Indian
Servings 4 servings


For fulvadi bhajiya

  • 2 tbsp coriander seeds
  • 1 tsp black pepper
  • 1 tsp ajwain
  • 1 tbsp fennel seeds
  • ½ cup water
  • 6-7 green chilli paste
  • 1 tbsp ginger paste
  • Salt to taste
  • ½ tsp hing
  • 1 tbsp red chilli powder
  • ¼ tsp baking soda
  • 1 tbsp sugar
  • 1 tbsp lemon juice
  • 2.25 cup gram flour
  • Oil for deep frying

For besan chutney

  • ½ cup yogurt - dahi
  • 4 tbsp besan - gram flour
  • 3-4 green chilli
  • 1 inch ginger
  • 10-12 curry leaves
  • Salt to taste
  • ½ tsp black salt
  • 1/4 tsp citric acid - limbu na phool
  • ½ tsp turmeric powder
  • 3 cup water or as required
  • 2 tbsp oil
  • ½ tsp mustard seeds
  • Pinch of hing
  • ¼ cup coriander leaves

For Papaya sambharo

  • 2 cup grated papaya
  • 1 tsp red chilli powder
  • Salt to taste
  • 1 tsp sugar
  • 1 tsp lemon juice


Making fulvadi bhajiya

  • In a mortal-pestle, add coriander seeds, black peppercorn, fennel seeds and ajwain. Crush it coarsely. Keep it aside.
  • In a mixing bowl, add ½ cup water, crushed masala, green chilli paste, ginger paste, salt, hing, red chilli powder, baking soda, sugar and lemon juice. Mix well.
  • Now add chickpea flour (besan) gradually. Mix it and make sure there are no lumps. Make a slightly smooth and thick batter.
  • Heat the oil in a pan on medium heat for deep frying.
  • For fulvadi bhajiya, add batter into plastic bag,and make a cone from plastic bag.
  • Cut the front of cone and make fulwadi with the help of cone and fry them on medium heat.
  • Or with fulwadi mesh (zara), Grease the mesh with oil. Take small amount of bhajiya batter and put it on the fulwadi jaro / mesh then with one hand hold the jaro and with other hand press the dough.
  • You will see fulwadi dough passing through those big holes and dropping in to the hot oil.
  • As soon as fulwadi floats on the oil, turn the heat slightly medium and fry the fulwadi until nice and crispy brown.
  • Repeat the same frying for rest.
  • Fulvadi bhajiya is ready serve with kadhi and papaya sambharo.

For besan kadhi

  • Ina mortal-pestal, add green chilli, ginger and curry leaves. crush it into paste.
  • In a bowl, mix besan, yogurt, salt, black salt, sugar, citric acid, grinded paste and turmeric powder. Make lump free mixture.
  • Then add 3 cup water and mix well.
  • Heat the oil in a pan on medium heat. Once hot add mustard seeds, hing and curry leaves. sauté it.
  • Now lower the flame and add yogurt -besan mixture gradually and mix well.
  • than let it simmer for 5 minutes or till it becomes thick.
  • When kadhi is slightly thick, then turn off the stove and garnish with coriander leaves.
  • Besan kadhi is ready to serve with gota.

For making papaya sambharo

  • In a mixing bowl, add 2 cup grated raw papaya.
  • Then add 1 tsp red chilli powder, salt to taste, 1 tsp sugar and 1 tsp lemon juice in it.
  • Mix everything and serve.

Serving suggestions – serve fulvadi bhajiya with besan kadhi, papaya sambharo and fried chilles.


    For fulvadi bhajiya
    • crush masala into slightly coarse powder.
    • bhajiya dough should be smooth and slight tight, do not knead dough for it.
    For besan chutney or Kadhi
    • there are no lumps into kadhi mixture.
    • Tip: stir continuously after adding kadhi mixture into pan.
    • Tip: cook kadhi for 5-7 minutes, so besan will cook properly.
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