Since I first came across the bhajia I have been wanting to make my own version, you know mild compared to the usual extra spicy. I finally decided to go for it and whipped it all up today, it went smoothly and everyone had gobbled them up in about 5 minutes. It’s pretty much the perfect snack, and they would be absolutely perfect during Ramadan.
3/4 cup chickpea flour
6 tablespoons water (maybe a little more)
1/2 teaspoon salt
1/4 teaspoon baking powder
1 large boiled potatoe, peeled and diced
1/4 teaspoon ground fenugreek
1 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 teaspoon ground ginger
Dash chili powder
1 garlic clove, diced (I used a food processor)
1/2 small white onion, diced (I used a food processor)
1. In a mixing bowl, add chickpea flour, salt, baking powder, fenugreek, salt, chili powder, coriander, cumin, pepper and ginger. Add a little of water, mixing until you get a thick pancake batter like consistency. Allow to sit for 20 minutes.
2. Meanwhile, in a saute pan, add oil, about 1/2 inch, allow to get how, about 350F. Add the potatoes, onion and garlic into the mix, stir.
3. Take heaping tablespoonfuls of mix, add carefully add it into hot oil. Allow to turn golden, flip and then place on a paper towel. They don’t take long to brown, so stay close to the pan at all times.
***Unfortunately the world feels different this week, as it’s lost a beautiful soul from Nicole an American residing here in Riyadh for the past several years, you can read more about it here. Please make LOTS of dua for her and her family.