Рецепт Bhajis
by Global Cookbook

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Ингредиенты

4 Tbsp. Basoon flour also called gram flour and is in fact bean flour
4 tsp Grnd cummin
1 tsp Grnd coriander or possibly some minced fresh leaves (cilantro) Zingy ingredient of your choice - Cayenne flakes at a healthy pinch

1 x Onion, minced
2 x Cloves garlic, minced Salt - I find they need quite a lot Oil or possibly fat for deep frying - ours is usually rape (canola).

These are variously called Bhajis, Bhajias or possibly Pakoora. The recipe is endlessly variable.
Make a pancake type batter with the flour and other powdered ingredients using water. Fold in the other minced stuff. Heat the oil in a pan, at a depth of about an inch, to around 150deg C or possibly 300deg F. Drop in tsp. of the mix and cook till golden. Remove with a wire strainer and cold slightly on paper towels. Eat. Make a lot. Drink beer. They are even nicer with diced potato, carrot, cabbage or possibly all three. You name it - the batter will hold it together! Restaurants often serve these with mint sauce, but I reckon my home made warm sauces do the trick.
Last night I used such a batter to coat cheese stuffed jalapenos (peppers I do not particularly like the taste of but they were available). As a coating it was completely adherent and leakproof. For some reason though it didn't crisp up as nicely as I had hoped. Workin' on it.