Anjum’s Vegetable Bhajias
These little balls are perfect for a sharing platter or appetiser. Serve them with chutney – apple or green tomato are good.
1kg frozen mixed vegetables (peas, carrot and
sweetcorn works best)
1 large potato, peeled and grated
1 small onion, finely diced
1 teaspoon salt
½ teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon chilli powder
½ teaspoon ground coriander
1-2 cloves garlic, crushed
½ teaspoon baking powder
4-6 tablespoons gram (chickpea) flour
1 cup vegetable oil for frying
Thaw the frozen vegetables by running water through them. Drain and place in a large bowl. Using a potato masher or hand blender, mix to a thick paste.
Mix in the grated potato then the onion, salt, spices, garlic, baking powder and gram flour. Mix with a wooden spoon or using your hand until thoroughly combined and the mixture is of a thick paste consistency. Add additional flour if the mixture is too runny.
Heat the oil in a large saucepan until medium hot. Once heated, add tablespoons of the bhajia mixture into the oil and batch fry until golden, about 5-10 minutes.
Drain the bhajia balls on paper towels to remove any excess oil. Makes about 30