Sata Bhajiyun

1. 1
   prep

   Wash and prep the fenugreek leaves.

   1.Pluck the fenugreek leaves from the stems and discard any thick stalks.

   2.Wash thoroughly in water 2-3 times to remove all dirt and grit.

   3.Drain well and finely chop the leaves.
2. 2
   mix

   Make the batter.

   1.In a large mixing bowl, combine chopped fenugreek leaves, gram flour, rice flour, green chilies, and grated ginger.

   2.Add turmeric powder, red chili powder, cumin seeds, sesame seeds, and salt.

   3.Mix everything well with your hands, crushing the leaves gently to release moisture.

   4.Add water 1 tablespoon at a time and mix to form a thick, sticky batter that coats the leaves. Do not make it runny.

   TIPThe batter should be thick enough to drop in clumps, not pour. Fenugreek leaves release moisture as they sit, so add water sparingly.
3. 3
   fry · ~5 min

   Heat the oil for deep frying.

   1.Pour oil into a kadai and place over medium heat.

   2.Heat until a small drop of batter sizzles and rises immediately (350°F / 175°C).

   TIPMaintain medium heat throughout — too hot and the bhajiyun will brown outside but stay raw inside.
4. 4
   fry · ~10 min

   Fry the bhajiyun in batches.

   1.Using your fingers or a spoon, drop small uneven clumps of batter into the hot oil. Do not overcrowd.

   2.Fry for 2-3 minutes, turning occasionally with a slotted spoon.

   3.Fry until deep golden brown and crisp on all sides.

   4.Remove with a slotted spoon and drain on paper towels.

   TIPUneven, rustic clumps give the best texture — more craggy edges mean more crunch.
5. 5
   serve

   Serve hot.

   1.Arrange the fried sata bhajiyun on a serving plate.

   2.Serve immediately with fried green chilies and a side of tangy tamarind chutney.

   TIPThese are best eaten within 15 minutes of frying while still hot and crunchy.

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