“Gajanand Bhajiya Mix 400g + Dalwada Mix 400g | Traditional Gujarati Crispy Snacks Combo Pack”

Description

Recipe for Gajanand Bhajiya

This recipe is designed to be quick and easy, so you can enjoy a classic monsoon snack anytime.

Ingredients:

• 1 packet Gajanand Bhajiya Instant Mix
• Water (quantity as per package instructions)
• Oil for deep frying
• 1 medium onion, thinly sliced (optional, for onion bhajiya)
• 1 large potato, thinly sliced (optional, for potato bhajiya)
• 1 cup chopped spinach (optional, for palak bhajiya)
• Green chutney or ketchup for serving

Instructions:

1. Prepare the Batter: In a large bowl, empty the contents of the entire Bhajiya Instant Mix packet. Gradually add water, stirring continuously to form a smooth, thick batter without any lumps. The batter should be a little thicker than pancake batter to coat the vegetables well.
2. Add Your Favorite Veggies (Optional): This is where you can customize your bhajiyas. Gently fold in your choice of thinly sliced onions, potatoes, chopped spinach, or a mix of any vegetables you like. Make sure the vegetables are well-coated with the batter.
3. Rest the Batter: Let the batter rest for 5-10 minutes. This short rest is crucial as it allows the flour to absorb the water, ensuring your bhajiyas will be light and crispy.
4. Heat the Oil: While the batter is resting, heat a sufficient amount of oil in a deep frying pan or kadai over medium-high heat. The oil is ready when a small drop of batter sizzles and rises to the surface immediately.
5. Fry the Bhajiyas: Using a spoon or your hands, carefully drop small dollops of the batter into the hot oil. Fry them in batches, making sure not to overcrowd the pan.
6. Cook to Perfection: Fry on medium heat, turning them occasionally, until they turn a beautiful golden brown and become crispy all over. The medium heat is important to cook the inside thoroughly before the outside burns.
7. Drain & Serve: Use a slotted spoon to remove the fried bhajiyas and place them on a paper towel to drain any excess oil.

Serve your hot, crispy bhajiyas immediately with a side of green chutney and a cup of hot chai for the perfect experience.

Recipe for Gajanand Dalwada

This recipe is designed to be quick and easy, so you can enjoy crispy, flavorful dalwadas with minimal effort.

Ingredients:

• 1 packet Gajanand Dalwada Instant Mix (400g)
• Water (as per package instructions)
• Oil for deep frying
• 1-2 green chilies, finely chopped (optional, for extra spice)
• 1/4 cup finely chopped onion (optional)
• Fresh coriander leaves, chopped for garnish

Instructions:

1. Prepare the Batter: In a mixing bowl, empty the contents of the entire Gajanand Dalwada Instant Mix packet. Gradually add water, stirring continuously to create a thick, coarse batter. The batter should be stiff enough to form into patties without crumbling.
2. Add Optional Ingredients: If you prefer your dalwadas with some extra flavor and texture, you can mix in the finely chopped green chilies and onions at this stage.
3. Rest the Batter: Let the batter rest for about 10-15 minutes. This allows the ingredients to hydrate and the flavors to develop, which is key to achieving the perfect texture.
4. Heat the Oil: While the batter is resting, heat a sufficient amount of oil in a deep frying pan or kadai over medium-high heat. The oil should be hot enough to sizzle when you drop a small piece of batter in.
5. Shape the Dalwadas: Wet your hands with a little water to prevent the batter from sticking. Take a small portion of the batter and shape it into a flat, round patty. You can make them thick or thin, depending on your preference for a crispy or soft interior.
6. Fry the Dalwadas: Carefully slide the shaped dalwadas into the hot oil. Do not overcrowd the pan; fry them in batches to ensure they cook evenly. Fry on medium heat, flipping occasionally, until they turn golden brown and crispy on both sides.
7. Drain & Serve: Use a slotted spoon to remove the fried dalwadas from the oil and place them on a paper towel to drain any excess oil.

Serve your hot, crispy Dalwadas immediately with a side of green chutney, sliced onions, and fried green chilies. Enjoy!