Yield: 4 Servings

Measure Ingredient
4 tablespoons Basoon flour also called gram flour and is in fact bean flour
4 teaspoons Ground cummin
1 teaspoon Ground coriander or some chopped fresh leaves (cilantro)
\N \N Zingy ingredient of your choice - Cayenne flakes at a pinch
1 \N Onion; chopped
2 \N Cloves garlic; chopped
\N \N Salt - I find they need quite a lot
\N \N Oil or fat for deep frying - ours is usually rape (canola).

Cameron, a.k.a. - BEGG⅖@... 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.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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