Last updated 6/12/2012 1:08:36 AM. Recipe ID 35180. Report a problem with this recipe.
Yield: 4 Servings
4 tb Basoon flour also called
-gram flour and is in fact
4 ts Ground cummin
1 ts Ground coriander or some
-chopped fresh leaves
Zingy ingredient of your
-choice - Cayenne flakes at
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
Cameron, a.k.a. - BEGG.4@OSU.EDU
These are variously called Bhajis, Bhajias or Pakoora. The recipe is
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.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
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