Bhajiya usal recipe | street style vada usal | vadodara street food bhajiya usal
Ingredients
For usal masala
- 2 tbsp coriander seeds
- 1 tbsp black peppercorns
- 2 inch cinnamon
- 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 sticks, cloves, sesame seeds, and fennel seeds. Roast for a 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 separates 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 oil for a few seconds.
- Then add tomato puree and salt. cover and cook gravy till oil separates 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 the 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 a minute 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 a few minutes till oil releases 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 the 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 from wire rack
- Repeat the same frying for rest. Methi gota is ready
- Assembling of bhajiya usal
- press bhajiya slightly and place it into the 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 a medium flame for 15-20 minutes.
- cook tari till oil separates from the gravy.
- water and oil mixture helps to make soft and fluffy bhajiya.
- fry bhajiya on medium flame.