BHAJJI CHI AMTI / VILLAGE STYLE PAKODAS IN SPICY MASALA / भजीची आमटी

BHAJJI CHI AMTI / VILLAGE STYLE PAKODAS IN SPICY MASALA / भजीची आमटी 

INGREDIENTS :

AMTI

 

Garlic cloves	5 - 6 nos
Ginger	1 inch piece
Onion roughly chopped	1 no
Dry coconut / Khopra grated OR dessicated coconut OR fresh coconut	¼ cup
Tomato sliced	1 no
Coriander leaves	1 – 2 sprigs
Jeera / cumin seeds	1 tsp
Heeng / asafoetida	1/8 tsp
Curry leaves	1 sprig
Oil	2 - 3 tbsp
Dhania pdr / coriander pdr	1 tsp
Red chilli pdr	1/2 tsp
Malwani masala pdr	1 tsp
Garam masala pdr	1/2 tsp

BHAJJI

Chana dal	1 cup
Ginger	1 inch
Garlic cloves	5 - 6 nos
Green chillies	3 - 4 nos
Jeera / cumin seeds	1/2 tsp
Salt	T. T.
Coriander leaves	1 - 2 sprig

METHOD : 

1. Heat oil, add in the ginger, garlic and onions. 

2. Saute all well till the onions start browning.

3. Once the onions have browned well put them on the side of the pan and add the coconut in the centre.

4. Roast the coconut till it also starts browning and gives off a nice aroma. 

5. At this point add the tomato, mix all together the onion, tomato and coconut and allow the tomato to cook and soften.

6. Once it is cooked well, allow to cool and put it in a mixer jar. 

7. Add in the coriander leaves and grind all together into a smooth paste. Add little water if required while grinding. 

8. Now in a pan again heat 1 tbsp oil. Add in the jeera, heeng and curry leaves.

9. Pour in the ground masala. Saute the masala well till the excess moisture evaporates, the masala is fried well and it starts giving out oil again.

10. Add in coriander pdr, chilli pdr, salt, malwani masala pdr and garam masala pdr. 

11. Fry the masalas well.

12. Pour in 1 - 1 1/2 cup hot water and bring it to a boil.

13. Adjust consistency and the masalas as per your taste and preference. 

BHAJJI

14. Soak the chana dal in water for 1 hour.

15. Drain completly and add it to the mixer jar. Along with it add the ginger, garlic, green chillies and grind it all to a coarse but thick paste.

16. Now add in the jeera, salt and chopped coriander leaves and just pulse blend once till mixed. 

17. Remove it out into a bowl. 

18. Heat oil for deep frying and put spoonfuls of the ground paste. 

19. Deep fry till they turn a nice golden brown. Remove on to absorbant kitchen paper towel.

20. Just before serving drop the bhajjis in the boiling amti and serve immediately along with bhakri or steamed rice.

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