Authentic Chhattisgarh Bhajia with Warm Jeera Rice
Crispy and savory gram flour fritters tossed in a spiced yogurt gravy, creating a comforting dish from Chhattisgarh. Best enjoyed piping hot with fragrant cumin rice.
50min
Total Time
4
Servings
Chhattisgarhi
Cuisine
Recipe
1
In a mixing bowl, combine 1 cup of besan, chopped onions, half of the green chilies, a pinch of turmeric, chili powder, and salt with a little water to form a thick batter.
2
Heat mustard oil in a kadhai, drop small spoonfuls of the batter into the hot oil, and fry the bhajias until golden and crisp. Drain and set aside.
3
In a separate bowl, whisk together the remaining besan, sour yogurt, and 1.5 cups of water to make a smooth buttermilk mixture.
4
In the same kadhai with a little remaining oil, splutter mustard seeds, cumin seeds, hing, curry leaves, and the remaining green chilies.
5
Pour the yogurt-besan mixture into the tempering, stirring continuously on medium heat to prevent lumps from forming until it thickens into a smooth curry.
6
Gently drop the fried bhajias into the simmering curry and let them cook for 5 minutes so they absorb the flavors.
7
Garnish with freshly chopped coriander leaves and serve hot alongside freshly prepared warm jeera rice.
Ingredients
1.5 cups besan (gram flour)
1 cup sour yogurt
2 medium onions, finely chopped
2 green chilies, slit
1 tsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp mustard seeds
1/2 tsp cumin seeds
A pinch of asafoetida (hing)
10-12 curry leaves
2 tbsp mustard oil
Fresh coriander leaves for garnishing
Salt to taste
Water as needed
*This AI-generated recipe may contain inaccuracies.