Bhajis

Cameron, a.k.a. - BEGG.4@OSU.EDU These are variously called Bhajis, Bhajias or Pakoora. The recipe is endlessly variable. 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 dont particularly like the taste of but they were available). As a coating it was completely adherent and leakproof. For some reason though it didnt crisp up as nicely as I had hoped. Workin on it. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.