Bhajis
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Basoon flour also called gram flour and is in fact bean flour |
| 4 | teaspoons | Ground cummin |
| 1 | teaspoon | Ground coriander or some chopped fresh leaves (cilantro) |
| Zingy ingredient of your choice - Cayenne flakes at a pinch | ||
| 1 | Onion; chopped | |
| 2 | Cloves garlic; chopped | |
| Salt - I find they need quite a lot | ||
| Oil or fat for deep frying - ours is usually rape (canola). | ||
Directions
Cameron, a.k.a. - BEGG⅖@... These are variously called Bhajis, Bhajias or Pakoora. The recipe is endlessly variable.
Make a pancake type batter with the flour and other powdered ingredients using water. Mix in the other chopped stuff. Heat the oil in a pan, at a depth of about an inch, to around 150deg C or 300deg F. Drop in teaspoons of the mixture and cook until golden brown. Remove with a wire strainer and cool slightly on paper towels. Eat. Make a lot. Drink beer. They are even nicer with diced potato, carrot, cabbage or all three. You name it - the batter will hold it together! Restaurants often serve these with mint sauce, but I reckon my home made hot sauces do the trick.
Last night I used such a batter to coat cheese stuffed jalapenos (peppers I don't particularly like the taste of but they were available). As a coating it was completely adherent and leakproof. For some reason though it didn't crisp up as nicely as I had hoped. Workin' on it.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .