Title: Bhajis, Bhajias or Pakoora
Categories: Pancake Indian
Yield: 1 Servings

4	tb	Basoon flour, gram flour, bean flour
4	ts	Ground cummin
1	ts	Ground coriander or some
		Chopped fresh leaves
		(cilantro)
1		Onion chopped
2		Cloves garlic chopped
		Salt - I find they need
		Quite a lot
		Oil or fat for deep frying -
		Ours is usually rape
		(canola)

Make a pancake type batter with the flour and other powdered ingredients using water. Mix in the other chopped stuff. Heat the oil in a pan, at a depth of about an inch, to around 150deg C or 300deg F. Drop in teaspoons of the mixture and cook until golden brown. Remove with a wire strainer and cool slightly on paper towels. Eat. Make a lot. Drink beer. They are even nicer with diced potato, carrot, cabbage or all three. You name it - the batter will hold it together! Restaurants often serve these with mint sauce, but I reckon my home made hot sauces do the trick.

Last night I used such a batter to coat cheese stuffed jalapenos (peppers I don't particularly like the taste of but they were available). As a coating it was completely adherent and leakproof. For some reason though it didn't crisp up as nicely as I had hoped. Workin' on it.

Cameron, a.k.a. - BEGG.4@OSU.EDU From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

zingy ingredient of your choice - cayenne flakes at a pinch.

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