Just like in the Northern states of India you have Kadhi Pakodi and Rajasthan has Gatte ki Sabji, similarly in Goa /Konkan Belt we have Bhajya Chi Aamti or Onion Fritters in Coconut and Spice Broth. Here as well the fritters are made with gram flour, onion and chillies and cooked / steamed in thin coconut milk broth.
We call the balls Bhajya or Bhaji even though the balls are steamed not fried. Since its made using Thin coconut milk and finely ground ball of peppercorn and coconut or Gholi this Aamti falls under the Ras and Gholi Aamti category. I have previously featured two other Aamtis in this category before.
Click on the Aamti names below to read the full posts.
Here is Mumbai to Melbourne’s recipe for Bhajya Chi Aamti. This is a vegan, vegetarian, gluten and nut free recipe. Feel free to adjust the spice levels to your preference.
Ingredients needed are:
- Peppercorns – 8-10 in number
- Freshly grated coconut- 150 gms
- Thick Coconut Milk- 250 ml (1 can of coconut milk)
- Water – 250 ml
- Turmeric- 1 teaspoon
- Red Chilli Powder- 2 teaspoons
- Green Chillies – 3 – 4 in number
- Ginger- finely chopped – ½ inch piece
- Coriander powder – ½ teaspoon
- Cumin Powder- ½ teaspoon
- Besan/ Gram Flour – 6 tablespoon
- Onions – 4 medium sized – finely chopped
- Rice Flour – 2 teaspoon
- Tamarind ball- golf sized ball
- Oil – 1 teaspoon
- Salt to taste
Method of Preparation:
- Making the Gholi (the spice and coconut ball)
Take a wet grinder and add the finely grated coconut and peppercorns and grind it into a fine paste. Take 100 ml of the thick coconut milk and mix the Gholi or the Spice and cocnut ball with this thick milk. Keep aside.
- Getting the thin coconut milk ready (Ras)
Take the remaining 150 ml thick coconut milk and add 100-150 ml of water to it to create thin coconut milk. This is the thin coconut milk/ thin Ras ready.
- Making the bhajiya / Bhaja ( Onion fritters)
Finely chop the onions and keep aside one teaspoon of the onion separately. Take the remaining onion in a bowl and add finely chopped ginger and green chillies. Next add salt, ½ teaspoon of red chilli powder, coriander powder and cumin powder and 1/4th teaspoon turmeric to it. Mix well. Then add the 6 tablespoon of Gram flour/ besan and two teaspoon of rice flour to it. Now mix it well to form soft balls of onions. If you feel that the balls are too sticky you can add more rice flour to the same.
- Making the Aamti
- Take a wide bottomed vessel preferably non-stick. Add 1 teaspoon oil and then add the 1 teaspoon finely chopped onion we kept aside previously. Once it browns add the 3/4th quantity of the thin coconut milk we prepared. Add 1 teaspoon of red chilli powder, remaining turmeric powder, salt and let it get to a boil which should take 5- 7 minutes.
- Then drop the soft onion –spice balls one at a time in this boiling thin ras. Ensure they have space in the wide bottomed vessel. Cover with a lid for about 6-7 minutes.
- Then using a spoon turn them around and cover with a lid again for 6 more minutes. The bhajiya/ onion fritters should now be cooked in the Ras.
- Make fresh tamarind pulp by soaking the golf sized ball into warm water and add the pulp to the Aamti now. Let this get to a boil for 5 more minutes.
- Next add the Gholi and thick ras we prepared earlier to the Aamti. Mix well. Let it get to a boil for 2-3 minutes. Switch of the flame.
- Your Bhajya Chi Aamti or Onion fritters in spice and coconut broth is now ready. Serve it over hot steamed rice.
Recipe, Styling and Photography- Sharvari P Mehan
I hope you enjoyed this recipe. This may be a new recipe for most people if you do not hail from the Maharashtra/ Goan/ Karnataka belt. For me this is everyday home cooking at its best.
Definitely leave me your feedback in the comments below. Until then have a fabulous week ahead