a.k.a. Limda na bhajiya
This recipe is an ode to my aunt and her family. Like most Gujarati families, our gatherings revolve around food. And at this Masi’s house, we know we ‘kids’ can get away with any kind of ‘junk food’ cravings – one of them being “Bhajiya Party” where all kinds of bhajiyas make for a sumptuous dinner – yes, you read right! Fried food galore!
Here is where I discovered curry leaves, stem and all, dipped into bhajiya batter, deep fried, and served with a sprinkling of chaat masala – and I can assure you, this is heaven and everything in between! I also introduced this as a signature starter at a recent thali restaurant I worked at, and it’s been receiving rave reviews!
As the leaves are delicate, I add a bit of rice flour to make the coating thin and crispy. Check out the video below. And remember me when you throw a bhajiya party next time, take a picture and tag me, just so I know that this genius dinner idea is doing justice to the world!
- Curry leaves with whole stem, wash and dried
- Chaat masala
- Oil for frying
- 1 cup chickpea flour
- ½ cup rice flour
- 1 tsp salt
- 1 tsp red chilli powder
- ½ cup to 1 cup water
- Whisk the batter together
- Dip the whole curry leaves with stem into batter
- Serve with chaat masala