MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bhajis (South Indian Pakoras)
 Categories: Indian, Fritters, Appetizers, Batter, Vegetables
      Yield: 4 servings
 
      5 oz Chick pea flour (besan)
    3/4 pt Water
      2 tb Garam masala
    1/4 ts Pounded lovage (ajwain)
    1/2 ts Chiles, ground into a powder
      3    Onions
      1 lg Cauliflower
      2    Aubergines
           Salt
 
  Bhajis should be light golden in colour, rather than the deep brown
  commonly seen in the supermarket. Serve with mint chutney or tomato
  ketchup.
  
  Batter
  
  This batter is used in all the recipes below. Sift the chick pea flour
  and slowly work in the water. Whisk the batter using an electric whisk
  or a balloon whisk. The aim is to introduce some air into the batter
  to make the bhajis light. Leave to stand for an hour.
  
  Onion bhajis (conventional)
  
  Dice the onions into small pieces and add some salt, garam masala and
  chilli powder. Mix well. Then add salt, garam masala, chilli powder
  and lovage to the batter and beat well for at least two minutes. Add
  the onions. Heat the deep frying pan over a medium-hot heat. Take a
  spoonful of batter and carefully drop it into the hot oil. Quickly
  repeat about half a dozen times. Remove and drain them when they are
  just beginning to go brown. Repeat for all mixture.
  
  Onion ring bhajis
  
  Slice onions into medium-sized slices and add half the salt, garam
  masala and chilli powder. Mix well ensuring that you do not break the
  rings. Then add the rest of the salt, garam masala, chilli powder, and
  lovage to the batter and beat well for at least two minutes. Put the
  onion rings in the batter. Heat the deep frying pan over a medium-hot
  heat. Take an onion ring at a time and drop it in the hot oil. Repeat
  half a dozen times. Remove and drain them when they are just beginning
  to go brown. Repeat for all the onion rings.
  
  Aubergine (Brinjal) Bhajis
  
  Slice aubergines into medium sized slices and add half the salt, garam
  masala and chilli powder. Add the rest of the salt, garam masala,
  chilli powder and lovage to the batter and beat well for at least two
  minutes. Put the aubergine slices in the batter. Heat the deep frying
  pan over a medium-hot heat. Take a slice at a time and drop it in the
  hot oil. Quickly repeat about half a dozen times. Remove and drain
  them when they are just beginning to go brown.
  
  Cauliflower Bhajis
  
  Cut cauliflower into small flowerets and boil for five minutes. Drain
  and add half of the salt, garam masala and chilli powder. Add the rest
  of salt, garam masala, chilli powder and lovage to the batter and beat
  well for at least two minutes. Drop the cauliflower into the batter
  and mix well, ensuring the batter has completely coated all the
  florets. Heat the deep frying pan over a medium-hot heat. Take a piece
  at a time and drop it in the hot oil. Quickly repeat about half a
  dozen times. Remove and drain when they are just beginning to go
  brown. Repeat for all the cauliflower pieces.

  Posted in alt.food.asian
   
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