Crispy Potato Bhajia: 400g unpeeled potatoes, sliced thinly (I used a mandolin) 150g chickpea flour 60g rice flour 1/2 tsp cornflour 3 tbsp lemon juice 1 tsp salt 6-8 green chillies (or to taste), pounded into a paste 4 large cloves garlic, crushed 6 heaped tbsp fresh coriander, chopped very finely ½ tsp carom seeds 2 ½ tsp turmeric 1 ½ tsp sugar Oil to deep fry
Onion Bhajis. If you have never had a bhaji you need to try one! They are delicious and DF GF! This recipe is a little more involved then others but looks well worth it. Alternately, go down to your local Indian takeaway!!
Bhajias, East African Snack, enjoyed especially in Kenya and Tanzania, a cultural import from the Indians dipped in a thick gram flour paste of spices ,herbs and fried until crispy. Quick, Easy and Utterly Addictive!!! Words can begin to describe these fried potatoes – paired ...
KADHI PAKORA RECIPE Kadhi Pakoda recipe (#LC14035): Learn how to make Kadhi Pakoda also known as Kadhi Pakora is a yogurt based delicacy with fenugreek or methi dumplings. It is a delight to have on a crisp winter day.