Onion & Zucchini Bhajis
2 teaspoons cumin ground
2 teaspoons coriander -- ground
2 small chili peppers -- minced
3 clove garlic -- crushed
1/2 inches piece fresh ginger -- peeled and grated
2 cup chickpea or plain flour
1 teaspoons turmeric -- ground
2 onions -- minced
1 pounds zucchini -- coarsely grated
1/2 teaspoons garam masala
1 teaspoons salt
4 Tbsp iced water
oil for deep frying
In a large bowl combine all of the ingredients except the ice water and
mix well. Add enough of the water to give the batter a thick but soft
consistency. Heat the oil in a deep fryer or large skillet to 350 F or 180
C. Carefully drop large spoonfuls of batter in the hot oil. Cook for 3-4
minutes if the oil is deep enough to cover the entire bhaji or 1-2 minutes
per side otherwise. Remove to drain on paper towel with a slotted spoon.
Keep bahjis warm in oven while continuing to cook the remaining batter.
Garnish with fried ginger slices, fresh cilantro or lemon.
Recipe Notes
You can serve the bhajis as an appetizer course or with the entree, making
them smaller or larger but keep in mind they're quite filling. If you've
never had bhajis you are in for a treat and are bound to overindulge. They
are puffy and soft in the centre, with a lovely mild spicy flavour
throughout and have a crispy outside. They're best served as soon as they
are cooked to maintain the crispness. The curry is great, because you can
make it up ahead of time (a day or two), then reheat it when you want. I
actually like it better reheated, as the flavour is richer.
Exported from A Cook's Books -- Recipe management for Macintosh
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