-=> Quoting Shawn Highfield to Jim Weller <=-

 JW> I have no idea if this is any good or not

 SH> Unfortunaly we're not big on the whole bean flour.  It just
 SH> tastes weird.

I see.

One thing bean flour is good for is making batters for deep frying
fritters and things Indian style.

Bhaji is basically a South Indian pakora, a deep-fried vegetable
fritter made with a spicy chickepea flour batter.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bhajis
 Categories: Indian, Fritters, Appetizers, Batter, Vegetables
      Yield: 4 servings
 
      5 oz Chick pea flour (besan)
    3/4 pt Water
      2 tb Garam masala
    1/4 ts Pounded lovage (ajwain)
    1/2 ts Chilli powder
      3    Onions
      1 lg Cauliflower
      2    Aubergines
           Salt
 
  Bhajis should be light golden in colour, rather than the deep brown
  commonly seen in the supermarket. Serve with mint chutney or tomato
  ketchup.
  
  Batter
  
  This batter is used in all the recipes below. Sift the chick pea flour
  and slowly work in the water. Whisk the batter using an electric whisk
  or a balloon whisk. The aim is to introduce some air into the batter
  to make the bhajis light. Leave to stand for an hour.
  
  Onion bhajis (conventional)
  
  Dice the onions into small pieces and add some salt, garam masala and
  chilli powder. Mix well. Then add salt, garam masala, chilli powder
  and lovage to the batter and beat well for at least two minutes. Add
  the onions. Heat the deep frying pan over a medium-hot heat. Take a
  spoonful of batter and carefully drop it into the hot oil. Quickly
  repeat about half a dozen times. Remove and drain them when they are
  just beginning to go brown. Repeat for all mixture.
  
  Onion ring bhajis
  
  Slice onions into medium-sized slices and add half the salt, garam
  masala and chilli powder. Mix well ensuring that you do not break the
  rings. Then add the rest of the salt, garam masala, chilli powder, and
  lovage to the batter and beat well for at least two minutes. Put the
  onion rings in the batter. Heat the deep frying pan over a medium-hot
  heat. Take an onion ring at a time and drop it in the hot oil. Repeat
  half a dozen times. Remove and drain them when they are just beginning
  to go brown. Repeat for all the onion rings.
  
  Aubergine (Brinjal) Bhajis
  
  Slice aubergines into medium sized slices and add half the salt, garam
  masala and chilli powder. Add the rest of the salt, garam masala,
  chilli powder and lovage to the batter and beat well for at least two
  minutes. Put the aubergine slices in the batter. Heat the deep frying
  pan over a medium-hot heat. Take a slice at a time and drop it in the
  hot oil. Quickly repeat about half a dozen times. Remove and drain
  them when they are just beginning to go brown.
  
  Cauliflower Bhajis
  
  Cut cauliflower into small flowerets and boil for five minutes. Drain
  and add half of the salt, garam masala and chilli powder. Add the rest
  of salt, garam masala, chilli powder and lovage to the batter and beat
  well for at least two minutes. Drop the cauliflower into the batter
  and mix well, ensuring the batter has completely coated all the
  florets. Heat the deep frying pan over a medium-hot heat. Take a piece
  at a time and drop it in the hot oil. Quickly repeat about half a
  dozen times. Remove and drain when they are just beginning to go
  brown. Repeat for all the cauliflower pieces.

  Posted in alt.food.asian
   
MMMMM

The chilli powder here is ground chilies, not chili spice mix.

Ajwain is not lovage, although they are both in the celery-parsley
family. Europen lovage is grown for its celery-like leaves and
seeds. Indian ajwain is also grown for its leaves and seeds but
tastes quite different. The leaves have the aroma of thyme; they
have thymol oil in them. They are bitter and have a lsight taste of
both oregano and anise. The seeds are hot, bitter and spciy.
Just like cumin-caraway there are mistakes made in translating
recipes from an Indian language to English.
 
The seeds are not eaten raw but either dry roasted or fried in ghee.
They are often one of the spices used in a tarka, flavoured
clarified butter used to garnish a cooked dish. Ther can also be
baked into breads.


Cheers

Jim


... Not whatever you like! There are rules for making this dish.

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