Tameta na Bhajiya are batter fried tomato fritters . Thick slices of tomatoes are layered with spicy chutney , dipped into a chickpea batter and fried to a golden.
Tameta is the Gujju pronunciation for Tomatoes and bhajiyas are fritters . Moving on Exploring the Flavours of Street Food , I have yet another street food from Surat .Surat is the hub of Street foods and I believe Surati ‘s step out at least twice a week to relish Street Food of this city. Well if you get such delicious food , why not .
Street.food has always won my heart and I remember Tamatar ke Pakode being available in the mix of the pakoras sold in Delhi , but these available in Surat are very different from those . The tomato slices are cut thick and are layered with a spicy green chutney . This chutney is made by adding a bit of our regular ganthia, sev or papri which helps in binding the chutney . The chutney gets a wonderful texture and flavour with this farsan. Next they are batter dipped and fried to a golden . The batter is just the regular besan with salt and a pinch of turmeric .
Tameta na Bhajiya are served with Kadhi, which is a yogurt and chickpea flour chutney . The chutney is sweet and spicy and served with most Gujrati snacks.
Tameta na Bhajiya
1/2 cup green chutney
1 cup chickpea flour
Few coriander seeds
Pinch cooking soda
Salt to taste
Oil to deep fry
1 cup yoghurt
2 tbsp chickpea flour
11/2 cups water
1 tbsp ginger chilly paste
Pinch citric acid
Salt to taste
1 tbsp oil
1 tsp mustard seeds
Few curry leaves
Wash and wipe the tomatoes .
Cut into thick slices.
Sprinkle salt on them.
Apply a generous layer of chutney on tomato slices .
Prepare a batter by mixing all ingredients under batter.
Make sure the batter is of medium consistency, it should not be very thin or very thick .
Take a tomato slice , gently dip into the batter , chutney side on top .
Drop into hot oil.
Similarly drop other bhajiyas .
Deep fry till golden and crisp .
Mix and blend all ingredients under kadhi chutney .
Heat oil .
Add all tempering ingredients and add to the kadhi .
Let cool for 15-20 minutes or until slightly thick
Serve the bhajiya with Kadhi Chutney .
Here is what I have been posting under Explore the Flavors