When the name of Kumbhania Bhajiya comes, the name of Surat comes first. In many minds there will be a question that why the Kumbhanias of Surat are so agile. Here people go to eat kumbhania even after evening meal.
Surat Kumbhaniya Bhajiya Recipe: When the name of Kumbhaniya Bhajiya comes, the name of Surat comes first. In many minds there will be a question that why the Kumbhanias of Surat are so agile. Here people go to eat kumbhania even after evening meal. Let’s find out why Surat’s kumbhania bhajiya is so crispy and we will also see its recipe. So stay connected with Gujarati Jagran for all the details.
Why are Surat’s kumbhania bhajiya crispy and tasty?
Kumbhaniya bhajiya has a rich combination of green fenugreek, coriander, green machra and green garlic. It is low in chickpea flour and high in all these things. Along with salt, baking soda and lemon juice in gram flour doubles the taste of kumbhania. Kumbhaniya Bhajiya Chatpata is made only when all these ingredients are properly proportioned.
Ingredients for Kumbhaniya Bhajiya
Fenugreek
Coriander
Green garlic
green chillies
gram flour
Lemon juice
Oil
Salt
A little ginger
baking soda
water
How to make Kumbhania Bhajiya:
First wash fenugreek, coriander, green garlic and green chillies with water and dry them. Then chop it finely. Grate the ginger.
Add all the chopped ingredients to a large pot. Add salt to taste and mix all the ingredients well. Adding salt will naturally release water from the vegetables.
Now add chickpea flour little by little to this mixture and keep mixing by hand. Use flour in proportion so that everything is coated, don’t use too much flour.
Now add baking soda and lemon juice to the batter. Then mix.
The batter is ready for making Kumbhaniya Bhajiya. Now heat the oil and make very small sized fritters in it with the help of your hands.
When the kumbhania bhajiya is fully cooked, take it out and enjoy it with cold buttermilk, chutney.
