Скачать или смотреть SURAT'S FAMOUS Tameta Puri | Tomato Bhajiya Recipe | सूरत का मशहूर टोमैटो भजिया | Chef Sanjyot Keer

Surat's Famous Tameta Puri (Tomato Bhajiya)

Prep time: 5-10 mins
Cooking time: 15-20 minutes
Serves: 5-6 people

Besan Batter:

GRAM FLOUR | बेसन 1.5 CUPS
AJWAIN | अजवायन 1/2 TSP
BAKING SODA | बेकिंग सोडा A PINCH
SALT | नमक TO TASTE WATER | पानी
AS REQUIRED (ADDED GRADUALLY)
Green Chutney:
FRESH CORIANDER | हरा धनिया 1 SMALL BUNCH
MINT | पुदीना A SMALL HANDFUL
GREEN CHILLI | हरी मिर्च 6 NOS.
GINGER | अदरक 2 INCH
GARLIC | लहसुन 6 CLOVES (OPTIONAL)
GATHIYA | गाठिया 3 TBSP
CUMIN SEEDS | ज़ीरा 1/2 TSP
CHAAT MASALA | चाट मसाला 1/2 TSP
SUGAR | चीनी 1 TSP
LEMON JUICE | नींबू का रस OF A SMALL LEMON ICE CUBES | बर्फ 2 NOS.
For Bhajiya:
TOMATOES | टमाटर AS REQUIRED
Method:
Sieve & add the gram flour into a large bowl along with salt, carom seeds & baking soda, mix all the dry ingredients.
Further add water & start whisking the batter, don’t add too much water at once, only add a little amount initially & whisk until all the lumps are gone.
Further add more water & adjust the consistency, the batter should be of a flowing consistency, not too thick nor too thin. Once the batter is ready cover & set it aside & let it rest until you make the other components.
Make the chutney by adding all the ingredients into a mixer grinder jar & grind it into a thick coarse chutney, do not add excess water, this chutney needs to be thick.
Cut the tomatoes into 1.5-2 cm thick slices. Make sure to use firm tomatoes.
Then add a spoonful of the chutney onto the slice & layer it, ready all the tomato slices similarly.
Once all the chutney layered tomato slices are ready, whisk the batter once.
Then add the slices into the besan batter & coat them using your fingers, then gently add the bhajiyas into 160°C hot oil, fry over medium high flame until they turn light golden brown, fry in batches.
Once they are light golden brown, remove them onto a sieve & let them cool down completely.
Once cooled double fry them in hot oil for 1-2 minutes to make them super crisp. Once fried remove them onto a sieve.
Serve hot, but eat the bhajiyas very carefully as they are extremely hot on the inside, so cut them & then take a bit.


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Intro 0:00
Besan batter 1:04
Chutney 2:28
Cutting Tomatoes 3:58
Coating & Frying 4:18
Plating 6:15
Outro 7:10