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Clement
Bhajis
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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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