Cooking Recipes

What To Cook During Diwali? Try This Delicious Bhajya Recipe

4th November 2021

 

It’s an exciting week for Hindus, Jains and Sikhs, with Diwali being celebrated on the evening of November 4th. To mark the occasion, we asked Bini Ludlow if Bini’s Fine Foods to share a recipe she will be making for her family during the festival of light.  

Bhajya are a delicious, savoury shallow-fried snack. They’re full of flavour from spices like turmeric and chilli, as well as the aniseed of caraway and fennel seeds. They’re enjoyed as a sharing food, so we suggested serving your bhajya on a platter with plenty to go around. 

Bini’s best tip when making her bhajya recipe? “Go easy on the egg mixture. I usually add a folk full or two.” 

Here’s the recipe, and method! 

 

Bini’s Mixed Vegetable Bhajya

Heat Rating Mild / Medium  – Makes 10-15

Ingredients

  • 60g chickpea flour
  • 30ml water
  • 15-25ml egg (lightly whisked)
  • 4 tbsp rapeseed oil
  • ¼ tsp each of caraway seed, fennel seed, turmeric, chilli powder, coarsely ground black pepper and dried thyme
  • 1 clove garlic crushed finely into a paste
  • 1 small finger chilli stalk removed and crushed
  • 1 tsp fresh ginger crushed
  • ¼ tsp baking powder
  • 1/3rd tsp Cornish sea salt
  • 30g coarsely grated white or desiré potato, then squeeze out the starchy water
  • 30g finely chopped white onion
  • 20g green pepper finely chopped
  • 30g red pepper finely chopped
  • ½-1 tbsp freshly chopped coriander leaves and stalks

TMethod

  1. Sift the flour into a bowl, add the spices (turmeric, chilli powder, fennel, caraway seed, black pepper, thyme, garlic, and chilli and ginger paste, salt) and stir well.
  2. Add the vegetables – red and green pepper, fresh coriander, grated potato and onion. Mix well.
  3. Add the egg and the water and stir quickly to avoid lumps from forming. Now add the baking powder.
  4. Heat the oil in pan on a medium setting and drop a little batter into the oil, when ready it should sizzle around the edges. Add the batter using a teaspoon and allow the mixture to spread to 4-5cm diameter. Cover and cook on a low setting for 1-1.5 minutes and turn the flat bhajya to achieve the same golden colour on both sides. Cover and cook for a further 1-1.5 minutes.
  5. Now place the cooked bhajya onto greaseproof paper and repeat until the batter has been used up.
  6. Serve immediately.

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