Khambhati dabda bhajiya is a deep-fried fritter prepared mainly with stuffed dry masala between two slices of potatoes. These are later dipped in spiced besan batter followed by deep frying till crisp. This recipe is specific to khambhat, particularly, Gujarat. . I personally liked its spicy taste and enjoyed it as an evening snack with a cup of tea.
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Recipe video
Khambhati Dabda bhajiya | Stuffed Potato bhajiya | potato Fritters
Ingredients
- 2 medium sized potatoes
For masala
- 3 tbsp oil
- Pinch of hing
- 1 cup gram flour - besan
- 8-10 garlic paste
- 1 tsp ginger paste
- 1 tsp cloves powder
- 1 tsp black pepper powder
- 2 tsp sesame seeds
- Salt as per taste
- 1 tsp roasted cumin powder
- ½ tsp coriander powder
- 3 tsp kashmiri red chilli powder
- 2 tsp sugar
- 2 tsp lemon juice
- 1 tbsp oil
For bhajiya batter
- 1 cup gram flour - besan
- 2 tbsp rice flour
- Pinch of hing
- Salt as per taste
- ¼ tsp turmeric powder
- 1/8 tsp or pinch of baking soda
- 2/3 cup water
- 1 tbsp oil
For Kadhi
- 1 cup water
- 1 tbsp gram flour - besan
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- 1 tsp ginger-garlic paste
- ½ tsp sugar
- ¼ tsp lemon juice
Instructions
- Wash and peel the potatoes.
- Make the thin slices of potatoes and soak the slices in water till you prepare the stuffing.
- Now, in a pan add oil, hing and besan (gram flour). Roast besan till it changes its color and turns aromatic.
- Cool down roasted besan and then add garlic paste, ginger paste, cloves powder, black pepper powder, white sesame seeds, salt to taste, roasted cumin powder, coriander powder, kashmiri red chilli powder, sugar, lemon juice and oil. Mix well. Spicy masala is ready.
- Strain the potato slices from water.
- Now place stuffing on each potato slice and place another slice on it and press it.
- Then in a bowl, add besan, rice flour, asafetida, turmeric powder, salt, and a pinch of baking soda. Gradually add water and make a thin batter.
- Add hot oil and mix well. Bhajiya batter is ready.
- Now dip each dabda in the batter and carefully put it in the hot oil. Place 3-4 dabda at a time.
- Keep flame medium and fry until golden brown from both sides.
- Drain on a paper towel.
For kadhi
- in a pan mix besan and water to lump free mixture.
- Then add turmeric powder, red chili powder, ginger-garlic paste, salt, sugar and lemon juice.
- Continue to cook till it thickens like a sauce.
- Serve hot dabada bhajiya with kadhi chutney and onion salad.
Notes
- Instead of roasting gram flour, you can use grinded gathiya or sev.
- Garam masala is used instead of cloves and black pepper powder.
- You can store the left masala in the refrigerator for 2-3 days.
- Rice flour gives crispness to the outer layer of bhajiya.
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