Surat Tomato Bhajiya Recipe: Looking for a best monsoon snack? So Surat’s famous tomato bhajiya is a famous Gujarati street food that spreads the magic of taste in every bite. With a crispy golden cover of chickpea flour on the outside and a juicy, sweet-sour tomato inside, this authentic surti food is a must-try for every Indian street food lover.

What makes these tomato bhajiyas the most special is their crisp stuffing. Crunchy and medium-sized tomatoes are sliced ​​and stuffed with a tangy and tangy green chutney of coriander, mint, ginger and garlic. Then, this spiced tomato is dipped in a thick batter of gram flour with ajmo and turmeric and deep-fried in hot oil till very crispy.

Ingredients for making tomato fritters

  • Ripe tomatoes: 5-6 nos
  • Coriander: 1 cup
  • Mint: 1/2 cup
  • Green Chillies: 4-5 nos
  • Ginger: A small piece
  • Dry Coriander: 1 tbsp
  • Garlic cloves: 7-8 nos
  • Chilli and Salt: As per taste
  • Lemon juice: 1 tbsp
  • Gram flour: 1.5 cups
  • Rice flour: 2 tbsp
  • Red Chilli Powder: 1/2 tsp
  • Turmeric: 1/4 tsp
  • Asafoetida: Flattened
  • Baking soda: pinch
  • Oil: For frying

Surat’s Famous Tomato Bhajiya Recipe

Follow these 10 easy steps to make crispy and tasty bhajiya just like the bazaar at your home:

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Grind the sauce: First add coriander, mint, green chillies, ginger, garlic cloves, dry coriander, salt and lemon juice in a mixer jar. Grind very thick green chutney by adding very little water.

To cut tomatoes: Wash medium sized firm tomatoes thoroughly. Now cut a medium thick round slice of it.

Making the sandwich: Prepare a sandwich-like pair by spreading the prepared hot and thick green chutney evenly between two slices of tomato.

Preparing the dough: Take chickpea flour in a big pot and sift and mix 2 spoons of rice flour in it to bring crispiness to the bhajiya.

Add spices: Now add salt, turmeric, asafoetida and red chilli powder as per your taste to this flour and mix well.

Making Pudding: Then add water little by little to the flour and make a medium thick pudding without lumps. The custard should be thick enough to stick properly to the tomatoes.

Soda and hot oil: Just when the bhajis are about to be fried, add a pinch of baking soda and 1 tablespoon of boiling hot oil to the pudding. Then beat the kheera properly in one direction for 1 minute.

To heat the oil: Heat the oil well for frying in a pan. Take special care that if the oil is too hot, the fritters will not puff up and become too oily.

Fry the fritters: Dip the tomato chutney sandwich evenly in the prepared kheri from all sides and fry it in hot oil on medium heat.

Serving: When the bhajiyas become light golden and crispy on both sides, take them out with the help of a tongs.

Surat’s famous hot spicy tomato bhajiya is ready! Serve it with fried green chillies and tomato ketchup or chutney.