Ingredients (use vegan versions):
- Bhaji:
- 1 x-large red onion
- 1 large carrot
- 1 big handful of fresh cilantro
- Batter:
- 4+ cups flour
- water
- 1 tablespoon salt, to taste
- oil for frying
Directions:
1. Coarsely chop the onion (nice big,
bite-sized pieces).
2. Scrub the carrot well, or peel it if
you prefer, and then grate it.
3. Wash the cilantro well, then chop
it (both stems and leaves) into big
bits (2-inch sections, approximately)
4. Combine onion, carrot, and cilantro
in a large bowl.
5. Make up a basic flour and water
batter. Thick enough to stick to the
onion mixture, thin enough to pour.
Add salt to the batter.
6. Combine batter with veggies and
toss around a bit. You may need more
batter (I didn't measure!) You've got
enough batter when the veggies stick
together nicely.
7. Heat a non-stick skillet over
medium-high heat (to give you an idea,
my stove goes from SIM-2-3-4-5-6-HI
and I had it on 6). Add enough oil to
cover the pan.
8. When oil is hot, *carefully* place
a big spoonful of the mixture into the
pan and flatten it slightly. Repeat
until pan is full.
9. After 3-4 minutes, check the
bottoms of the bhajis.. when they are
nicely browned, flip them over and fry
for an additional 2-3 minutes.
10. Drain on paper towels. Repeat
steps 8-9 until mixture is gone.
11. These are great with a mint or
cucumber sauce (raita) or with ketchup
(not exactly traditional, but still
tasty). Leftovers can be kept in the
fridge and warmed up in the microwave
the next day.
Enjoy!
Serves: 20+ 3-inch bhajis
Preparation time: 30 min
|
Recipe Search 