Mixed Vegetable Pakora or Bhajis - 3, Fritters (Mrs. Lal's)
Sabji Pakore 3
Mrs Lalmani Lal
Onion pakoras or bhajies are very popular not only in India, but also in UK and where ever you have Indians living abroad. In North India, they are known as Pakoras and not Bhajies. They taste best when served straight from the frying pan/kadhai. There are many variations of this dish. You can add other vegetables, change proportions of onions to potatoes, alter amount of spices and so on. This recipe only gives you an idea. Serves 4-6
250 gm. chickpea flour or besan
1 large potato, peeled, sliced like potato fingers and then cut into small pieces.
2 large onions, peeled and sliced
A handful of peas
100 gm. fresh spinach leaves, washed and finely chopped
1-2 green chillies, chopped finely. Omit if you like the pakoras to be mild.
3-4 cloves garlic, peeled and grated (optional)
1 tsp. chilli powder
1/2 tsp. carom seeds or ajwain (use cumin seeds if you don't have carom seeds)
1 tsp. salt
1/4 tsp. turmeric powder
1 tsp. Garam Masala
1/4 tsp. baking powder
A handful of mint leaves, chopped (optional).
Water to make batter
Oil for deep frying
Place sifted (to remove lumps) chickpea flour in a bowl, add water slowly and make a stiff batter. You have to beat it well, to make the bhajis lighter. It is the correct consistency when you are able to lift blobs of this batter and drop them into the hot oil, without the batter dripping all over your hands.
Add all other ingredients, except oil, and mix well.
Heat oil in a wok. The oil is correct temperature when a test bhaji dropped in it sizzles and rises to the top of the oil quickly. The oil should not be smoking hot. Bhajis are crisper, when cooked in medium hot oil.
Drop blobs of the batter into hot oil, approximately 1/2 tbs., one at a time.
Fry until evenly brown and crisp on all sides.
Take out on an absorbent kitchen paper.
Also see Chat Selection.