Mixed Vegetable Bhajias
1/2 cup chick-pea flour
Sift flour and baking powder into small mixing bowl, add all spices and cilantro. Add 1/3 cup water and mix well, making a smooth batter. Let stand 15 minutes.
1 pinch baking powder
1/4 teaspoon chili powder
1 pinch tumeric
1/2 teaspoon cumin seeds, crushed
1/2 teaspoon coriander seeds, crushed
1 to 2 cilantro leaves, chopped
1 ounce zucchini
1 ounce eggplant
2 ounces onion
Wash, dry and slice zucchini, eggplant and onion into fine rings. Just before you are ready to cook, add to chickpea batter, coating them well.
The original recipe would have you use a pam sprayed pan, or a bit of oil, but I found out that you could spoon out little "pancakes" of this stuff onto a nonstick baking sheet, and broil it a few minutes, til brown, flip and do the other side. They get nice and crispy (ok, not deep fried) but not bad. Pretty good, actually.
It would be nice if you referenced the author of this recipe. I love it but this seems to be a direct copy of the Mixed Vegetable Bhajias recipe from Roshi Razzaq
Anonymous, Houston TX
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