Assorted Bhajiyas
Common varieties of Bhajiyas use onion, eggplant, potato, spinach, plantain, paneer, cauliflower, tomato, or chili pepper
Ingredients
- 2 potatoes, peeled and sliced into rounds
- 2 onions, cut into rings
- 1/2 aubergine, sliced into thin rounds
- Few whole spinach leaves, washed and dried
- 4 whole green chillies, split lengthwise
- 1 cup gram flour pistachios, slivered
- 1,1/2 teaspoon salt
- 1/2 teaspoon whole coriander
- 1/2 teaspoon cumin powder
- 1 teaspoon red chilli powder
- 1 tablespoon chopped coriander leaves
- 1/4 teaspoon bicarbonate of soda
- oil for frying
- 1/2 teaspoon tymol (Ajmo - optional)
Instructions
- Mix the gram flour with approximately 'half cup water to make a smooth batter
- Add the spices. salt, tymol (optional), bicarbonate of soda and coriander leaves, and mix well
- Heat the oil
- Take one piece of vegetable at a time, dip into the batter to completely cover it, and deep fry in oil
- Put enough bhajias to cover the surface of the oil
- Turn each bhajia individually to cook both sides (potatoes take longer to cook)
- Drain onto kitchen paper
- Ensure the oil is hot before introducing a fresh batch
- Serve on their own or with coconut chutney, red garlic chutney or tamarind chutney