I am stuck in the house because of the blizzard that’s hitting our town. What else is there to do but watch a movie with a bowl of something fried and crispy.
This is a common snack I ate growing up. It’s easy to put together and execute and all you need is some basic veggies. The classic bhajji is made with onions and potatoes. The great thing about this dish is that you could any vegetable you have in hand. Broccoli, cauliflower, eggplant, plantains, green beans, green bell peppers would all make great bhajjis.
2 cups gram flour (aka Besan or chickpea flour)
1/2-3/4 cup water
3 tbsp cilantro, finely chopped
1 tsp salt
1/2 tsp red chilli powder
1/2 tsp coriander powder
Mix everything together in bowl. Make sure there are no lumps and the batter is the consistency of pancake batter, even a bit thicker. It should be thick enough to coat the vegetables when dipped, but not so thick that it makes the fritters heavy and mealy.
1 large Potato and 1 large Onion chopped into rounds about 1/4 inch thick
1 large green bell pepper, seeds removed and cut into 1/2 inch strips
Fill a frying pan half way to the top with canola oil. Heat over medium heat for 7-8 minutes. Dip the veggies into the batter using a slotted spoon and gently drop them into the oil. I cook the onions first so the oil gets a great flavor from the onions. Then followed by the potatoes and green peppers dipped similarly.
Drain them on a paper towel for a minute. Serve warm with ketchup or mint/coriander chutney.
I am entering this dish into the EFM-Savories event hosted by SrishKitchen.
I am entering this dish to the “Winter Treat” event hosted by Recipe Center.