IT is one of the great tragedies of life that does not heat the fried foods well. Take the ordinary supermarket Bahji: Unfortunately, amazing and pies, when it should be fragile, its ongoing popularity is the victory of hope for the experience. If you want to enjoy these beloved Indian snacks at its best, you will either need to go out to a restaurant … or make it yourself.
Preparatory 20 minutes
Cook 8 minutes
Make 8
2 Medium onions
1 small, fresh ginger handle
2 garlic cloves
1-2 green hot pepper
1 small bunch of coriander
2 fresh curry leaves (My choice)
1 teaspoon of cumin seeds
¼ A teaspoon of drinking seeds
1 tablespoon of gheeOr butter
60g, accurate
30 g rice flour
¼ 1 teaspoon of salt
½ teaspoon turmeric
lemonade
Neutral oilFor frying
1 Note on onions
Start peeling, trimming and cutting onions in half; Mandans will be useful here, but if you have one, please use the guard! The common pink onions in India are sweeter than a variety of brown, so do not hesitate to use red onions or a mixture of the two, if you prefer it.
2 aromatic preparatory …
Small leather peel off ginger with a teaspoon to detect the body, then the microscopic network – you need about a teaspoon, so remove more skin from the ginger handle as necessary. Peel and accurately cut the garlic, and remove any green buds. Pruning, seeds and chopped pepper. Use a more moderate variety, or even eighth green peppers, if you prefer, or replace pepper pepper powder as desired.
3 … and herb leaves
Coriander and curry cards sealing the curry, if you use – the latter is widely available in large supermarkets these days, as well as in specialized food stores in South Asia. If you find yourself more than you can use it within two weeks, they freeze well; Fit the leaves from the stems, then put them in the freezer bag and expel as much air as possible before the seal and freezing.
4 spice elites
Put a small skillet over a high medium heat, then toy the cumin and crystal seeds until they are known, then raised in the mortar guns. Ghee or butter dissolve in the same pan while almost crushed the seeds (you can also put the seeds in a bowl and crush the mug or glass base); There is no need to completely retreat.
5 Start the mixture
Place the gram (chickpeas) and rice flour in a large bowl with almost salt, turmeric and ground spices (and hot pepper powder, if used), and whisk it to collect.
Add the dissolved ghee and lemon juice, followed by enough cold water to bring the mixture to the consistency of the double cream; You may need about six tablespoons of water, but only add it.
6 finish the mixture with Bhaji
Busy in onions, ginger, garlic, pepper and herbs until they are mixed well and coated.
Place the oil in a deep village skillet, or in a deep frying pan or skillet to fill it for more than a third, then heat it to 180 ° C; If you do not have a probe, test by dropping a little mixture – if it increases immediately, then floats, the oil is ready. But beware: If the oil is very cold, Bhajis will be oily, and if the atmosphere is very hot, it will burn.
7 Bhajis formation
While heating the oil, put a bowl of cold water and a lined plate with a kitchen towel near the stove, and turn on the oven to the lowest level. Once the oil reaches the temperature, wet your hands and shape the amount of a tablespoon of the Bhaji mixture in the balls.
Detach it very carefully in the hot oil, and make sure not to spray yourself or increase from the pan, so work in batches.
8 Fry the Bhajis
Cook Bhajis for about four minutes, and turn from time to time, until you end everywhere, then go out with a high spoon, and briefly dry it on the kitchen towel and put it in the oven for warmth while cooking the next batch, making sure that the oil returns to the temperature first.
9 submit suggestions
Bhajis serves as a delicious light meal or start with the sauce or pickles. I love them in particular with the coriander sauce: Whiz 100g fresh coriander with small green pepper, 1 tablespoon of grated ginger, two juice of the filling and two tablespoons of neutral oil, until it becomes soft. Add salt and sugar as desired, and perhaps a group of water to reduce it, if necessary.
