Name: Bhajis
Ingredients: 4 tb Basoon flour also called gram flour and is in fact bean flour; 4 ts Ground cummin; 1 ts 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).

CATEGORY	CUISINE	TAG	YIELD
Grains		Bread	4	Servings

INGREDIENTS

4	tb	Basoon flour also called gram flour and is in fact bean flour
4	ts	Ground cummin
1	ts	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).

INSTRUCTIONS

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 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, http://www.erols.com/hosey.

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