Authentic Gujarati Surti Bhajiya with Warm Masala Chai
Crispy, deep-fried vegetable fritters tossed in fragrant spices, perfectly paired with a hot cup of spiced Indian tea. A beloved street food classic from Surat.
35min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
In a large mixing bowl, combine the gram flour, turmeric powder, red chili powder, carom seeds, asafoetida, salt, and chopped coriander leaves.
2
Gradually add water to the flour mixture to make a thick, smooth batter that coats the vegetables well.
3
Add the sliced onions, potatoes, and spinach into the batter, mixing thoroughly so every piece is well-coated.
4
Heat oil in a deep frying pan over medium-high heat.
5
Drop spoonfuls of the coated vegetable mixture carefully into the hot oil, frying in batches until golden brown and crispy.
6
Remove the fritters with a slotted spoon and drain excess oil on paper towels.
7
To prepare the masala chai, boil water in a saucepan with crushed ginger and cardamom pods for 3 minutes.
8
Add the black tea leaves and milk, bring to a gentle boil, then simmer for 2 minutes before straining into cups.
9
Serve the hot, crispy Surti bhajiya immediately alongside the steaming masala chai.
Ingredients
2 cups besan (gram flour)
1 cup mixed vegetables (sliced onions, potatoes, and spinach)
2 green chilies, finely chopped
1 teaspoon ajwain (carom seeds)
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
A pinch of asafoetida (hing)
Fresh coriander leaves, chopped
Salt to taste
Water as needed
Oil for deep frying
For Masala Chai: 2 cups water, 1 cup milk, 2 tablespoons black tea leaves, 1-inch ginger, 2 green cardamom pods
*This AI-generated recipe may contain inaccuracies.