Kumbhaniya Bhajiya Recipe
Our Chef Varun Inamdar brings a Spicy, savoury Kumbhaniya Bhajiya straight from the streets of Surat. Bhavnagri mirchi is finely diced and flavoured with an array of spices and tangy lemon juice, then deep fried until crispy golden brown for a lip-smacking taste. Wach and learn how to make this Hari Mirch ka Bhajiya or Pakora and pair it with garma garam chai.
- Take a mixing bowl, add all the ingredients except oil and water and combine it together.
- Add splash of water and make a bhajiya batter.
- Heat oil in a pan, drop tiny portion of bhajiya batter and deep fry it until golden brown.
- Drain it on absorbent paper and serve it hot with garma garam chai.