Tiscali Lifestyle Food and Drink

5oz chick pea flour (besan)
¾ pint water
2 tbsp garam masala
¼ tsp pounded lovage (ajwain), optional
½ tsp chilli powder
3 onions
1 large cauliflower
2 aubergines
Salt

Bhajis should be light golden in colour, rather than the deep brown commonly seen in the supermarket. Serve with mint chutney or tomato ketchup.

Method

Batter
This batter is used in all the recipes below. Sift the chick pea flour and slowly work in the water. Whisk the batter using an electric whisk or a balloon whisk. The aim is to introduce some air into the batter to make the bhajis light. Leave to stand for an hour.

Onion bhajis (conventional)
Dice the onions into small pieces and add some salt, garam masala and chilli powder. Mix well. Then add salt, garam masala, chilli powder and lovage to the batter and beat well for at least two minutes. Add the onions. Heat the deep frying pan over a medium-hot heat. Take a spoonful of batter and carefully drop it into the hot oil. Quickly repeat about half a dozen times. Remove and drain them when they are just beginning to go brown. Repeat for all mixture.

Onion ring bhajis
Slice onions into medium-sized slices and add half the salt, garam masala and chilli powder. Mix well ensuring that you do not break the rings. Then add the rest of the salt, garam masala, chilli powder, and lovage to the batter and beat well for at least two minutes. Put the onion rings in the batter. Heat the deep frying pan over a medium-hot heat. Take an onion ring at a time and drop it in the hot oil. Repeat half a dozen times. Remove and drain them when they are just beginning to go brown. Repeat for all the onion rings.

Aubergine (Brinjal) Bhajis
Slice aubergines into medium sized slices and add half the salt, garam masala and chilli powder. Add the rest of the salt, garam masala, chilli powder and lovage to the batter and beat well for at least two minutes. Put the aubergine slices in the batter. Heat the deep frying pan over a medium-hot heat. Take a slice at a time and drop it in the hot oil. Quickly repeat about half a dozen times. Remove and drain them when they are just beginning to go brown.

Cauliflower Bhajis

Cut cauliflower into small flowerets and boil for five minutes. Drain and add half of the salt, garam masala and chilli powder. Add the rest of salt, garam masala, chilli powder and lovage to the batter and beat well for at least two minutes. Drop the cauliflower into the batter and mix well, ensuring the batter has completely coated all the florets. Heat the deep frying pan over a medium-hot heat. Take a piece at a time and drop it in the hot oil. Quickly repeat about half a dozen times. Remove and drain when they are just beginning to go brown. Repeat for all the cauliflower pieces.

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