Ingredients
For the batter:
- 1 cup water
- 2 tbsp oil
- 1/2 tsp baking soda
- 2 cups gram flour
Spices and seasoning:
- 2-3 finely chopped chillies
- 1 tsp ginger (paste or grated/crushed)
- 1/2 tsp ajwain (caraway) seeds
- 1 tsp crushed pepper
- 1/2 tsp turmeric
- A pinch of hing (asafoetida)
- 2 tbsp lemon juice
- 2 tbsp sugar
- 1 1/2 tsp salt
Vegetables for batter:
- 1 1/2 cup finely chopped methi (fenugreek leaves)
- 1/2 cup grated carrots
- 1-2 medium-sized diced potatoes
- 1/2 finely diced onion
- 1 mashed or diced banana
- 1/2 cup garden peas
- Small bunch coriander, finely chopped
- Oil for frying
Kitchen Utensils:
- Large mixing bowl
- Wooden spoon
- Frying pan
- Skimmer for frying
- Kitchen Tissues or a towel to soak oil, placed inside a bowl or large plate
Preparation
1. In large a mixing bowl, add the potatoes, carrots, fenugreek leaves, peas, coriander, banana and onion, all the spices and seasoning and mix well.
2. Add 2 tbsp of oil, baking soda, and water. Mix well, then carefully add the gram flour, stirring as you do. You want a cake-like consistency, not too watery as the vegetables will release water. Make sure you give the batter a taste - it should be a combination of spicy, sweet and tangy! Add more seasoning or spices as you like.
3. Add oil to the frying pan and fill halfway. Let the oil heat up, but keep an eye on it. To test if it is ready, use a bit of the batter and test if it sizzles to the top. Turn the heat to medium-high once it is ready to avoid overheating.
4. If you are confident using your hands, that's the traditional way these are done, but otherwise using two spoons is fine and works well. If using your hand, scoop up some of the batter in your fingers and drop it carefully into the oil. If using spoons, teaspoons would be best. Fill one spoon and use the other to drop the batter into the oil.
5. For the first round, try out 2-3 of these. Let them fry, occasionally stirring with the skimmer. It should take about 3-4 minutes for the small bhajia to fry, they should turn golden brown.
6. Remove from the oil, place in the bowl/plate you've set up with a kitchen towel. Give it a few moments to cool and then check to see it is fully cooked on the inside as well by cutting open. This is also a good time to check the flavour, so you can adjust the batter if you need.
7. If you're happy with the flavour, go ahead and fry these in batches, the amount in each batch will vary based on your frying pan size. Once you're done, serve immediately.
These are great alongside a cup of chai, as part of a selection of small dishes or to accompany a larger meal. Enjoy!
