Kumbhaniya bhajiya | Kathiyawadi bhajiya | bhajiya with chutney

Kumbhaniya bhajiya

Kumbhaniya bhajiya is a famous kathiyawadi style crispy bhajiya made with green garlic, chilies, coriander leaves, and gram flour. This crispy bhajiya is famous in the Saurashtra district in Gujarat.  I also share sweet and sour chutney recipes to serve with bhajiya. It is my all-time favorite evening snack and it goes great during the cold winters with a cup of hot tea! So with a few basic ingredients try out spicy and tasty kumbhaniya bhajiya.

The key to making tasty kumbhaniya bhajiya at home are:
  • Firstly, I made bhajiya with green garlic, chili, ginger, and coriander leaves. You can also add fenugreek (methi) leaves and spinach (palak) leaves to make them healthier.
  • Bhajiya batter should be a medium-thick consistency. So add less water into the batter.
  • Kambhaniya bhajiya is made slightly in different ways, for that take batter into your wet finger, press it with your thumb, and add into the hot oil.
  • Lastly, Fry bhajiya on medium flame till it becomes crispy and golden brown from outside.
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Recipe video

Kumbhaniya bhajiya

Recipe card for kumbhaniya bhajiya

Nehas Cook Book
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Snacks, Street food
Cuisine Indian


For kumbhaniya bhajiya

  • 100 grm or 1 cup chopped green garlic
  • 100 grm or 1 cup chopped green chilli
  • 2 cup coriander leaves
  • 2 tbsp grated ginger
  • 1 lemon juice
  • Salt to taste
  • 1.5 cup gram flour besan
  • ¼ cup + 2tbsp water or as required
  • Oil for deep frying

For khatti meethi (sweet and sour) chutney

  • ¼ cup tamarind
  • ¼ cup dates
  • ¼ cup jaggery
  • 1.5 cup hot water
  • ½ tsp cumin seeds powder
  • ½ tsp fennel seeds powder
  • ½ tsp coriander powder
  • ½ tsp kashmiri red chilli powder
  • ¼ tsp ginger powder
  • Salt to taste


Making kumbhaniya bhajiya

  • In a bowl add chopped green garlic, green chili, coriander leaves, grated ginger, salt, and lemon juice. Mix well
  • Cover and rest mixture of 5 minutes, so mixtures release some water.
  • Now add gram flour gradually and mix everything. Flour is properly coated to mixture.
  • Add little water and make a medium-thick batter.
  • Heat oil in a pan and add take some batter into the wet finger.
  • Now push batter with thumb and add bhajiya into the hot oil. Make it all in the same way.
  • Then lower the flame to medium and fry bhajiya till it becomes golden brown.
  • Serve bhajiya with an onion slice, lemon juice, and khatti meethi chutney.

Making khatti meethi chutney

  • In a bowl, add date and tamarind pulp, jaggery, and hot water. mix well and rest the mixture for 30 minutes.
  • Then squeeze pulp from soaked date and tamarind.
  • Sieve mixture in a bowl.
  • Then add cumin seeds powder, fennel seeds powder, coriander powder, kashmiri red chili powder, ginger powder, and salt. Mix well
  • Sweet and sour chutney is ready.


  • Do not add more flour into the bhajiya mixture.
  • The consistency of bhajiya batter should be medium.
  • take batter into your finger and with the help of thumb add little bhajiya batter into the hot oil.
  • fry bhajiya on medium



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