Bhaji Vada : lentil and vegetable fritters


Bhaji Vada is a common snack in northern India but every family makes it a little different. Made from Chana dal and chaulai bhaji it is extremely tasty, and quick snack. Though this dish tastes best with chauliai bhaji, you can substitute the greens with any green of your choice or make with coriander if you have no other greens readily available.


Amaranth greens (Chaulai Bhaji) 250 gms
Chana dal (Split bengal gram) 1 cup
Ginger 2 Tbsp grated
Green chilies 2-3 seeded and chopped finely
Asafoetida 1/4 Tsp
Salt to taste
Oil for frying


Amaranth leaves
Amaranth species are cultivated and consumed as a leaf vegetable in many parts of the world. There are four species of Amaranthus documented as cultivated vegetables in eastern Asia: Amaranthus cruentus, Amaranthus blitum, Amaranthus dubius, and Amaranthus tricolor. In Indonesia and Malaysia, leaf amaranth is called bayam. In the Philippines, the Ilocano word for the plant is “kalunay”; the Tagalog word for the plant is kilitis or “kulitis”.

I captured all these pics in street breakfast  shop… I love this Indian Dish.

Quiet Ambience


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