VATIDAR NA BHAJIA/ DAL BHAJIA
Deliciously crunchy, lentil or dal fritters, Vatidar Na Bhajia is a famous Mombasa Street Food. Enjoy piping hot with fresh coconut chutney, as an evening snack.
Ingredients
For the Vatidar Bhajia Batter:
- 1 cup chora dal
- ½ cup moong dal or chana dal
- 1 cup fenugreek or amaranth leaves chopped
- ½ cup raw mango grated
- 1 tsp cumin seeds
- 1 tsp salt
- 1 tsp ginger paste
- 1 tsp green chilli paste or 2 chillis finely chopped
- ½ cup finely chopped onion
For the Coconut Chutney:
- ½ cup raw mango grated
- 2 cups fresh coconut grated
- 2 to 3 green chillis
- ½ inch fresh ginger piece
- ½ tsp salt
- ½ tsp cumin seeds roasted
- 1 to 1¼ cups water
- oil for deep frying
Instructions
Preparation of Vatidar Na Bhajia:
- Soak both the lentils separately in warm water for 6 to 8 hours.
- Drain into a colander or sieve and wash under tap water.
- Grind both the lentils separately in a food processor. It should be coarse and not fine.
- Mix both the ground lentils.
- Add the rest of the ingredients for the bhajia. Mix the batter very well.
- Heat oil in a wok or karai over medium heat. Drop a small piece of batter in the oil. If it comes up immediately, the oil is ready.
- Take a tablespoon of batter and using your fingers pat it into a round flattish shape. Drop into the hot oil. Repeat till you have about 6 to 8 bhajias in the oil. Lower the heat and start turning the bhajias, starting with the one you dropped in first.
- Fry till they are crispy and golden brown. Remove and put on a kitchen towel or colander to drain out the excess oil.
- Before frying the next batch, make sure the oil is hot.
- Serve hot with the chutney.
Preparation of Coconut Chutney:
- To prepare the chutney, put all the ingredients into a blender. Blend till the mango becomes like a paste.
Notes
- Can freeze the mixture till you need it again.
- Use these bhajias instead of falafel.
- Whip the batter for 5 minutes before you make the bhajias. This makes the bhajias softer.
- If you are using moong dal, don't throw away the skin. Just grind the lentils with the skin.
- The batter keeps well for 2 to 3 days in the fridge.
- Adjust the amount of chillis according to your taste.
- Use your thumb to gently push the shaped batter into the oil.