This is a quick snack to make if you have some friends round and can also be served as a starter when entertaining guests. I love having this after a busy day shopping. So easy to fry these up and have them with a cup of masala chai.
Ingredients (serves 4):
3 small plain Ciabatta rolls
1 medium Onion - grated
1 small potato - grated
Half a capsicum chopped into small pieces
2 or 3 Chopped green chillies (depends on your taste)
small bunch of chopped coriander
1 teaspoon of salt
1 teaspoon of turmeric
1 teaspoon of Ajwain or ajma seeds (Ajowan caraway, carom seeds)
2 teaspoons of whole coriander seeds
1 cup of chickpea flour (chana flour)
½ teaspoon of soda bi carbonateSunflower oil to fry the bhajias
1. Grate and chop the vegetables ready to add to the Ciabatta bread (FYI: Ciabatta is Italian bread with yeast. It tastes best when it is hot from the oven.)
2. Soak the ciabatta rolls in warm water for 15 minutes or until they feel soft.
3. Once soft - transfer the rolls into a sieve. Using your hands break up the rolls until they resemble a mashed dough. Lightly press the dough to remove as much water as you can.
4. Add all the spices, vegetables and the ciabatta mixture in a mixing bowl.
5. Add the chick pea flour to the mixture.
6. Add the soda bi carbonate to 3-4 tablespoons of warm water and add it to the bhajia mixture. Mix well and do not make the mixture too runny. Tip: If it gets runny - add a bit more chick pea flour.
7. Using a tablespoon, drop the bhajia into hot oil and fry until crisp and golden brown.
8. Serve hot with any of your favourite dips.
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