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home > recipes > vegetables > bhajia
from NY, US Indian Vegetable Fritters 1 cup Cauliflower - shredded 1 cup Carrot - finely shredded 1 cup Broccoli stems - finely shredded 1 medium Jalapeno pepper finely diced (optional) 2 tablespoons Chickpea flour - called Besan 1 tablespoon Curry powder 1/4 teaspoon Salt 2 tablespoons Water as needed Batter 1/4 cup Chickpea flour 1 teaspoon Curry powder 3 tablespoons Water Dipping Sauce 1/2 cup Yogurt - plain, low fat if desired 1/4 teaspoon garlic powder 1/4 cup Cucumber - seeded & shredded Oil for Frying Note this is double fried for best crispy texture but one does not need to double fry them. Mix the fritter ingredients together, adding enough chick pea flour to make the mixture sticky. Taste the mixture and adjust spices or salt as desired. Allow to sit for 5-10 minutes while you make the batter and dipping sauce. Heat the oil in a saucepan or deep fryer to medium hot. A small bit of fritter mix should sizzle right away but not burn in less than a minute. Scoop spoonfuls of fritter mix and form into walnut sized balls. Use a small ice cream scoop, it's about the right size. Drop the balls into the hot oil and fry them to a golden brown. Drain them and set aside until the batch is done. Now take the fried fritters and roll them in the batter to coat each one. Allow them to drain briefly then fry again until deep golden brown. This "second cooking" yields a crispy outside and tender vegetables inside. Remove and drain thoroughly on paper. Serve these hot, presented with the cold yogurt dip or the chutney of your choice. Make about 12 fritters and 1/2 cup of sauce.

Bhajia


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(posted June 6, 2011)

from NY, US

Indian Vegetable Fritters

1 cup
Cauliflower - shredded
1 cup
Carrot - finely shredded
1 cup
Broccoli stems - finely shredded
1 medium Jalapeno pepper finely diced (optional)
2 tablespoons Chickpea
flour - called Besan
1 tablespoon
Curry powder
1/4 teaspoon
Salt
2 tablespoons Water as needed

Batter
1/4 cup Chickpea
flour
1 teaspoon
Curry powder
3 tablespoons Water
Dipping
Sauce
1/2 cup Yogurt - plain, low
fat if desired
1/4 teaspoon
garlic powder
1/4 cup
Cucumber - seeded & shredded
Oil for Frying

Note this is double fried for best crispy
texture but one does not need to double fry them.

Mix the
fritter ingredients together, adding enough chick pea flour to make the mixture sticky. Taste the mixture and adjust spices or salt as desired. Allow to sit for 5-10 minutes while you make the batter and dipping sauce.

Heat the oil in a
saucepan or deep fryer to medium hot. A small bit of fritter mix should sizzle right away but not burn in less than a minute. Scoop spoonfuls of fritter mix and form into walnut sized balls. Use a small
ice cream scoop, it's about the right size. Drop the balls into the hot oil and fry them to a golden brown. Drain them and set aside until the batch is done.

Now take the fried fritters and roll them in the
batter to coat each one. Allow them to drain briefly then fry again until deep golden brown. This "second cooking" yields a crispy outside and tender vegetables inside. Remove and drain thoroughly on paper.

Serve these
hot, presented with the cold yogurt dip or the chutney of your choice. Make about 12 fritters and 1/2 cup of sauce.



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