Heriali Pav Bhaji Recipe from Surat: A Green Version of Popular Street Food

The holy month of Sawan is considered the best time for worshiping and honoring Lord Shiva. There is a belief that Mahadeva greatly enjoys bhang, so offering him bhang during Monday of Sawan or Shivaratri is considered very auspicious.

If you also want to prepare something special, traditional, and crispy as an offering to Lord Shiva during this Sawan, bhang pakoras are an ideal choice. These pakoras are made from a mixture of chopped vegetables and bhang leaves/paste, and they turn out very tasty and crunchy.

Below is a complete guide on how to easily prepare them at home.

The following ingredients will be needed: 1.5 cups of kuttu flour, 1 tablespoon of bhang leaves or paste (freshly ground leaves), 1 potato (thinly sliced or finely chopped), 2 green chilies (finely chopped), fresh cilantro, fasting salt (to taste), oil for frying, and water as needed for the batter.

First, mix the kuttu flour and salt in a large bowl. Then, add the bhang paste (or finely chopped fresh leaves), chopped green chilies, cilantro, and potato to this mixture. Gradually add a little water to make a thick pakora batter so that all ingredients are well coated; it is important not to make the mixture too runny.

Heat the oil in a pan. When the oil is moderately hot, carefully drop small amounts of batter into the oil using a hand or a spoon. Fry the pakoras over medium heat until golden and crispy on both sides. After that, remove the pakoras. They are served hot with green chutney or tea after being offered to Lord Shiva.

If you are tired of monotonous dishes and want to cook something new, you can try yogurt vegetable curry (sabzi). Today, we present a recipe for yogurt sabzi in the style of the famous chef Sanjeev Kapoor.

Sometimes there may not be fresh vegetables at home, or you might simply want variety in your diet. In such cases, you can use yogurt that you already have. We will tell you a simple way to prepare yogurt sabzi in the style of Sanjeev Kapoor. This dish is prepared very quickly and yet has a rich flavor. If you are planning lunch or dinner and want something original and tasty, be sure to make this yogurt sabzi, which you will want to cook again and again.

To prepare yogurt sabzi, you will need: 1½ cups of yogurt, 1 medium onion (finely chopped), 2 green peppers (finely chopped), 2 tablespoons of oil, 1 teaspoon of cumin seeds, 1½ teaspoons of turmeric powder, 1 teaspoon of red pepper powder, 1 teaspoon of coriander powder, ½ teaspoon of garam masala, salt to taste, and 2 tablespoons of finely chopped green dill.

To begin, finely chop the onion and green pepper. Then, thoroughly whisk the yogurt in a bowl so that there are no lumps. After that, heat the oil in a saucepan and add the cumin. When the cumin starts to sizzle, add the onion and green pepper, frying them until they are lightly golden and translucent.

Next, add the turmeric, red pepper, coriander, garam masala, and salt to the pan, frying the spices until cooked. Then pour in the whisked yogurt and cook on medium heat, stirring constantly for 3-4 minutes. At the very end, add the finely chopped green dill and mix well. The ready, delicious yogurt sabzi is served hot, garnished with green dill, and pairs perfectly with roti, paratha, or rice.

During the rainy season, many people feel like eating something hot and spicy. However, during fasting, consuming regular pakoras made from legume powder or wheat flour is forbidden, which sometimes causes boredom. If you are observing the fast in Savan and want to prepare something crispy and delicious, potato bhajis made with brown rice flour will be an excellent choice. This dish is not only very tasty but also healthy, as brown rice flour provides the body with a large amount of energy and nutrients.

For preparation, you will need: 2 large potatoes (cut into long, thin pieces), half a cup of brown rice flour (Buckwheat Flour), 2 tablespoons of Samak rice flour or singada flour for extra crispiness, 2-3 green chilies (finely chopped), 1 teaspoon of grated ginger, Sendha salt to taste, half a teaspoon of ground black pepper, half a teaspoon of roasted cumin, finely chopped cilantro, and water as needed to create a slightly thick mixture. For frying, use fasting oil or peanut oil.

First, peel the potatoes and cut them into thin, long slices, similar to fries or pakoras. These slices must be thoroughly washed with water and then dried on a cotton cloth to remove excess moisture. Next, place the cut potatoes in a large bowl. Add the brown rice flour, Samak rice flour, Sendha salt, ground black pepper, cumin powder, green chilies, ginger, and cilantro to this bowl. It is important to add water very carefully so that the flour evenly coats the potato pieces, while avoiding a too runny consistency.

Pour fasting oil or peanut oil into a pan over medium heat, and it should heat up well. Then, place the mixture in small portions into the hot oil. The heat level should be maintained at medium or high to ensure the bhajis are soft inside and perfectly crispy outside. After this, fry them until golden-brown and crispy. Remove the finished crispy bhajis and place them on a paper towel to drain excess oil. Serve them hot with fasting green chutney made from cilantro and mint, as well as tea.

To make the bhajis crispy, it is crucial to thoroughly dry the potatoes after cutting; otherwise, the mixture will become wet. It is also recommended not to leave the mixture for long after adding salt, as salt can cause liquid to leach out of the potatoes.