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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

Ingredients
 

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

Instructions

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.

    Notes

    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.