Bharatti
INGREDIENTS:
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).
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
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