Naan Bhajji with Roasted Tomato Chutney

Naan Bhajji with Roasted Tomato Chutney
Staff Writer
Naan Bhajji with Roasted Tomato Chutney

Will Budiaman

Naan Bhajji with Roasted Tomato Chutney

Bhajji (also bajji) are afternoon snacks typically consumed before dinner and typically consist of fried food. This is one you probably won't find anywhere in India, though, since it's more Indian-inspired than actually Indian. Special thanks to my dear friend Deepak Venkatachalam for his invaluable help with this recipe.

Click here to see 5 Naan-Inspired Recipes.

Directions

Preheat the oven to 450 degrees.

Arrange the tomatoes in a single layer on a baking sheet. Place in the oven for 15 minutes. Meanwhile, heat ½ inch vegetable oil in a small pot or sauté pan over medium heat until a pinch of flour sizzles when dropped into the oil. Line a plate with a paper towel.

In a bowl, mix together the flour and water. Dip the naan into the batter and fry until golden brown, about 30 seconds per side. Do not overcrowd the pot or pan. Remove to the plate as the naan wedges finish frying.

Chop the tomatoes into small pieces. Place the spices in a small sauté pan and toast over low heat until fragrant, about 5 minutes. Let cool and grind in a spice grinder. Meanwhile, heat the oil in the same pan over low heat. Add the tomatoes and cook for about 1 minute. Stir in the spices and season with salt, to taste. Remove from the heat and serve with naan on the side. Stir in the Greek yogurt, if using.

Nutrition

Calories per serving:

224 kcal

Daily value:

11%

Servings:

2
  • Carbohydrate, by difference 22 g
  • Protein 6 g
  • Total lipid (fat) 13 g
  • Vitamin A, IU 964 IU
  • Vitamin A, RAE 103 µg
  • Vitamin E (alpha-tocopherol) 3 mg
  • Vitamin K (phylloquinone) 9 µg
  • Ash 1 g
  • Calcium, Ca 81 mg
  • Carotene, alpha 52 µg
  • Carotene, beta 382 µg
  • Cholesterol 4 mg
  • Choline, total 9 mg
  • Cryptoxanthin, beta 87 µg
  • Fatty acids, total monounsaturated 6 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 2 g
  • Fatty acids, total trans 2 g
  • Fatty acids, total trans-monoenoic 2 g
  • Fiber, total dietary 4 g
  • Folate, DFE 38 µg
  • Folate, food 13 µg
  • Folate, total 32 µg
  • Folic acid 20 µg
  • Fructose 1 g
  • Glutamic acid 1 g
  • Iron, Fe 5 mg
  • Lutein + zeaxanthin 8 µg
  • Lycopene 1 µg
  • Magnesium, Mg 48 mg
  • Manganese, Mn 1 mg
  • Niacin 2 mg
  • Phosphorus, P 116 mg
  • Phytosterols 2 mg
  • Potassium, K 248 mg
  • Retinol 65 µg
  • Selenium, Se 7 µg
  • Sodium, Na 370 mg
  • Starch 14 g
  • Sugars, total 2 g
  • Tocopherol, gamma 1 mg
  • Water 70 g
  • Zinc, Zn 1 mg
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