Title: Bhajis
 Categories: Bread
      Yield: 4 Servings
 
      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).
 
  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