Bhajis Recipe

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   These are variously called Bhajis, Bhajias or possibly Pakoora.

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   The recipe is endlessly variable.

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   Make a pancake type batter with the flour and other powdered ingredients using water.

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   Fold in the other minced stuff.

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   Heat the oil in a pan, at a depth of about an inch, to around 150deg C or possibly 300deg F. Drop in tsp.

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   of the mix and cook till golden.

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   Remove with a wire strainer and cold slightly on paper towels.

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   Eat.

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   Make a lot.

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    Drink beer.

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    They are even nicer with diced potato, carrot, cabbage or possibly all three.

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    You name it - the batter will hold it together!

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    Restaurants often serve these with mint sauce, but I reckon my home made warm sauces do the trick.

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    Last night I used such a batter to coat cheese stuffed jalapenos (peppers I do not particularly like the taste of but they were available).

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    As a coating it was completely adherent and leakproof.

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    For some reason though it didn't crisp up as nicely as I had hoped.

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    Workin' on it.

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