Khambhat Special Aloo Na Dabda Bhajiya Recipe | Aloo Na Dabda Bhajiya Recipe | Dabda Bhajiya Recipe | Khambhat Special Dabda Bhajiya | Sandwich Bhajiya | Dabda Bhajiya Gujarat | Dabda Bhajiya Recipe Gujarati Style | Here is the special Khambhat-style Aloo Na Dabda Bhajiya recipe, complete with authentic ingredients and step-by-step instructions for that unique thick, fluffy, and crispy texture. You'll find all the details above, including tips for perfect results and chutney suggestions for serving. Enjoy making and savoring this popular Gujarati snack!
Ingredients:
4 medium potatoes, peeled
1 cup gram flour (besan) + 1/2 cup gram flour
2 tablespoons rice flour (optional, for extra crispiness)
2 teaspoons red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon chaat masala
1/4 teaspoon asafoetida (hing)
1 tablespoon sugar
A handful of garlic cloves
1 teaspoon cumin seeds
1 teaspoon sesame seeds
1 teaspoon coriander seeds
2-3 cloves
2 teaspoons black peppercorns
1 tablespoon lemon juice
Salt to taste
1/2 teaspoon baking soda (for extra fluffiness)
Water as needed
Oil for frying + 2 tablespoons oil
For Serving:
 |
| Khambhat's Special Dabda Bhajiya Recipe |
Instructions:
1. Prepare the stuffing:
- Heat 2 tablespoons of oil in a pan. Add about 1/2 cup of gram flour and roast well until the raw smell disappears.
- Then take a blender jar. Add the roasted gram flour, garlic cloves, cumin seeds, sesame seeds, coriander seeds, black peppercorns, cloves, turmeric powder, red chili powder, coriander powder, garam masala, chaat masala, asafoetida, salt to taste, sugar, and lemon juice and blend into a coarse powder.
2. Prepare the potatoes:
- Slice the potatoes into thin, round slices (about 2 mm thick). Keep them in water to prevent them from turning black. 2. Prepare the batter:
- In a mixing bowl, combine gram flour (besan), rice flour, turmeric powder, and salt.
- Gradually add water to make a thick, smooth batter. The batter should be thick enough to coat the potato slices well.
- Just before frying, add the baking soda and mix gently.
3. Heat the oil:
- Heat oil in a deep pan or wok over medium-high heat.
4. Coat and fry:
- Now take one potato slice, spread the prepared stuffing evenly on it, and then place another potato slice on top, pressing firmly. Follow this process to prepare all the potato pieces.
- Dip each piece in the batter, ensuring it is well coated.
- Gently drop the pieces into the hot oil.
- Fry in batches, turning occasionally, until golden brown and crispy on all sides.
- Remove and drain on paper towels.
5. Serve:
- Serve hot with green chutney, tamarind chutney or besan kadhi.
Tip:
- For authentic Khambhat style, make sure the fritters are slightly thick, puffy, crispy on the outside, and soft on the inside!
Enjoy Khambhat's famous Aloo na Dabda Bhajiya with a cup of masala chai!
Also read:
No comments:
Post a Comment