Share
During the enchanting monsoon season in India, one is not merely greeted by refreshing rain showers, but also by an exquisite array of delectable snacks that tantalise the taste buds. Indulge in the mouthwatering allure of crispy pakoras and samosas, their golden exteriors inviting with promises of savoury delights. As the raindrops dance outside, immerse yourself in the warmth of piping hot bhajiyas, their fragrant aromas wafting through the air. And what better companion for this culinary adventure than a steaming cup of masala chai, its spices mingling harmoniously to create a symphony of flavours. The monsoon season unveils an array of delectable treats, inviting you to savour each bite and embrace the joy of the rainy weather. Snacks enjoyed during the monsoon season in India provide an explosion of flavours and textures, from the acidic and spicy chaat to the warm and cosy soup and sweet jalebis. When shared with loved ones, these treats may turn a rainy day into a celebratory occasion. The monsoon season in India brings with it many delicious treats, so prepare your taste buds. Here we bring a popular snack of Surat, Tameta na Bhajiya.
Tomato fritters, or tamata na bhajiya, are a favourite monsoon snack in the Indian state of Gujarat. Ripe tomato slices are dipped in a spicy gram flour batter and deep-fried to create this crunchy and tangy meal. When paired with a nice cup of tea, the piping hot bhajiyas are a welcome treat during the wet months. Tomatoes offer a burst of flavour, and the coating is both crunchy and light. The indulgence of deep-fried appetisers and the healthfulness of tomatoes come together in a delectable treat called tamata na bhajiya, which is the perfect meal partner on a gloomy day. Here’s a simple recipe.
Ingredients
Sliced tomatoes - 3
Besan - 1 cup
Ajwain - 1/2 tsp
Ginger green chilli paste - 1 tsp
Haldi - 1/2 tsp
Salt to taste
For Chutney
Coriander - Handful
Garlic - 3/4
Green chilli - 1
Lemon - 1
Sugar - 1/2 tsp
Peanuts - 1 tbsp
Water - as required
Method: Slice the tomatoes and remove the seeds. Put all the chutney ingredients in a blender and blitz until they form a crumbly mixture. Combine the besan and the rest of the dry ingredients in a bowl. The batter can be made into a thick slurry by adding in water. Whisk it for at least five minutes at a time to create air pockets. Wait around 15 to 20 minutes before preparing. The next step is to spread the chutney on the tomato slices, coat them in batter, and deep-fry them in high oil. Enjoy hot with a cup of chai or coffee.
Quick Tips
Keep the chutney thick to prevent the bhajiya from taking on too much moisture and spoiling in the oil.
Always ensure that the bhajiyas are coated in a thick batter of besan.
Fluff the batter for at least 5-10 minutes without adding any soda or eno.
