An­jum’s Veg­etable Bha­jias

NZ House & Garden - - HOMES -

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

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