bajias ?? or vegetable fritters

[Guest guest]

Hi . I was wondering if anyone had a recipe for something called a bajia

(sounds like) some kind of Indian fritter made with chick pea flour and

vegetables. I tasted them at a party they were wonderful.

 

thanks

 

Gary

[Guest guest]

> Hi . I was wondering if anyone had a recipe for something called a bajia

> (sounds like) some kind of Indian fritter made with chick pea flour and

> vegetables. I tasted them at a party they were wonderful.

 

 

Here's one from my favorite book (there's also one for the Chinese Grocery

Store), I haven't tried it yet...

 

 

 

* Exported from MasterCook *

 

Onion Bhajis

 

Recipe By :Linda Bladholm

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup chickpea flour -- sifted

1 tablespoon oil

1 teaspoon ground coriander

1 teaspoon ground cumin

salt -- to taste

2 green chiles -- seeded and minced

1/2 cup warm water

2 onions -- finely sliced and cut into 1/8 inch cross

sections

fresh coriander leaves -- chopped to garnish

 

Blend flour, oil, coriander, cumin, salt, chilies, and warm water into a

smooth batter. Use a blender or whisk by hand. Pour batter into a bowl,

cover, and let stand about 30 minutes.

 

Stir onions into batter. Fill a deep pan or deep-fryer with oil until half

full. Heat over medium heat or until a bread cube browns in 50 seconds.

Add 2 tbsp of batter to oil in small batches. Fry 5 to 6 minutes until

golden.

 

Do not cook too quickly, or more than three or four at a time, or the

centers will not cook completely. Drain on paper towels and continue frying

until all the batter is used. Serve hot, sprinkled with chopped coriander

leaves and a chutney or chili sauce for dipping.

 

Source:

" The Indian Grocery Store Demystified "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 127 Calories; 5g Fat (32.9% calories

from fat); 5g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

16mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2

Fat.

 

NOTES : These are delicious, crispy, batter-fried onion snacks. These are a

staple of roadside cafes and food stalls throughout India and are popular

appetizers in restaurants.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

[Guest guest]

What you are describing sounds more like pakoras than anything else.Bhaji

means vegetable.Bhujia is a snack made by mixing besan flour with water to

the consistency of a thick pancake batter perhaps adding a little cayenne

pepper powder and pushing it through a press or sieve into hot oil so what

you have looks like approx 1 inch thin deep fried noodles.

See attached recipe for pakoras.I usually just make a batter of besan flour

and water to the consistency of thin pancake batter and add a little

ajwain(can substitute oregano) or chopped fenugreek leaves ,some crushed

dried pomegranate seeds (anardana) or dried canteloupe seeds and 1/4 tsp

turmeric or cayenne powder(optional).I grate potatoes or put chopped onions

in the batter and drop by tspfulls into hot oil.You can substitute spinach

leaves or whole serrano peppers for the onions or potatoes.

 

 

@@@@@

Vegetable fritters

 

1 1/3 cup chickpea (garbanzo) flour

1 tbsp ground coriander

1/2 tbsp garam masala

1/2 tsp ground turmeric

1/2 tsp red chile, crushed

1 tsp salt

1/4 tsp baking powder

1 tbsp oil

3 tbsps cilantro, chopped

1 1/2 cups water

1 1/4 lb assorted seasonal vegetables

2 1/2 cups oil or ghee, as needed for frying

 

The distinctive flavor of flour made from roasted white or brown

chickpeas makes these vegetable fritters appealing. The type of oil

you use will greatly affect the finished flavor: ghee, sesame oil,

peanut oil, safflower oil, and even mustard oil are a few popular

choices. From Yamuna Devi's " The Vegetarian Table: India,' this serves

6.

 

To make the batter, combine the flour, coriander, garam masala,

chile, salt, baking powder, oil, and cilantro in a bowl and whisk

with enough water to make a thickish, medium, or thin batter,

depending on the type and water content of the vegetables that you

are frying.

 

Slice, cube, or julienne each type of vegetable in equal-sized pieces

so that they will fry evenly. Pour oil and heat to between 360-370

degrees.

 

Dip 5-6 pieces of vegetable in the batter and, one at a time, slip

them into the hot oil. Fry until the vegetables are tender and the

batter turns golden brown, turning as necessary with a slotted spoon.

Transfer the fritters to paper towels to drain. Serve immediately or

keep warm, uncovered, in a preheated 250 degree oven for up to 30

minutes. Repeat the process for the remaining ingredients.

_____