Ula's Bhajias

Passport & Plate - Bhajia

India | Friday, March 6, 2015 | 5 photos

Ingredients
1kg onions
250g carrots
1-2 courgettes
1 cauliflower
200g fine beans
Bunch of fresh coriander
1 table spoon garam masala powder
1 tea spoon of chilli powder
200g ginger
1 garlic head
50g cumin
Gram flour
Salt for seasoning

 

How to prepare this recipe
Slice the white onion and the carrots, courgettes, cauliflower and fine beans.
Mix all vegetables together and add fresh coriander, garam masala powder, cumin, ginger and garlic. Mix well.
Add gram flour and salt and mix well (quantity of gram masala and salt may be altered depending on the quality of the onion).
Make into balls (size according to your individual size ~ 75g).
FRYING
Preheat oil in the wok to approx. 90 degrees C.
When the oil is hot, carefully add bhajia.
Fry for 15-20 min (the bhajia will rise to the top when cooked; make sure it has a nice golden colour).

 

The story behind this recipe
My food passion started in 2008 when I had gone to Thailand for holidays where I had a chance to explore new dishes and discover exotic ingredients. This experience had a huge impact on my kitchen creativity. Nothing tasted & looked the same when I came back home. My Asian food encounter turned me into foodie who is willing to include new ingredients in my cooking experiments.
I have successfully cooked and incorporated Asian ingredients into European recipes.
My signature dish, which is by the way the most preferred among my friends, are bhajias. They are the most satisfying as I can change and adapt final recipe according to individual preferences. The product can suit different taste pallets - sweet, savoury, spicy and even gluten free. The recipe can be easily modified. Bhajis are kids friendly as recently I have prepared a sweet version for my little visitors using lots of carrots, banans & sweet potatoes topped with vanilla/ cinnamon. They absolutely loved it.
The beauty of bhajias is their versatility. It can be eaten at different occasions e.g. as a starter or main course. Moreover bhajias are very flexible when it comes to ingredients choice. Veg & dry ingredients can be easily replaced e.g.: broccoli can be swapped with cauliflower. I can play with ingredients ratio for instant for cinnamon or chillies lovers I can add extra of it in the mixture. Product can be prepared as gluten free as well. It is a great challenge for an adventurous person.