Recipe - Bhajis

4 tablespoon Basoon flour also called
gram flour and is in fact
bean flour
4 teaspoon 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).

Cameron, a.k.a. BEGG.4@OSU.EDU

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 minced 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.

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.