Bhajis Recipe

• 4 Tbsp. Basoon flour also called gram flour and is in fact bean flour
• 4 tsp Grnd cummin
• 1 tsp Grnd coriander or possibly some minced fresh leaves (cilantro) Zingy ingredient of your choice - Cayenne flakes at a healthy pinch
• 1 x Onion, minced
• 2 x Cloves garlic, minced Salt - I find they need quite a lot Oil or possibly fat for deep frying - ours is usually rape (canola).

1. These are variously called Bhajis, Bhajias or possibly Pakoora.
2. The recipe is endlessly variable.
3. Make a pancake type batter with the flour and other powdered ingredients using water.
4. Fold in the other minced stuff.
5. Heat the oil in a pan, at a depth of about an inch, to around 150deg C or possibly 300deg F. Drop in tsp.
6. of the mix and cook till golden.
7. Remove with a wire strainer and cold slightly on paper towels.
8. Eat.
9. Make a lot.
10. Drink beer.
11. They are even nicer with diced potato, carrot, cabbage or possibly all three.
12. You name it - the batter will hold it together!
13. Restaurants often serve these with mint sauce, but I reckon my home made warm sauces do the trick.
14. Last night I used such a batter to coat cheese stuffed jalapenos (peppers I do not particularly like the taste of but they were available).
15. As a coating it was completely adherent and leakproof.
16. For some reason though it didn't crisp up as nicely as I had hoped.
17. Workin' on it.

flour also, cummin, coriander, onion, garlic

Taken from cookeatshare.com/recipes/bhajis-84295 (may not work)