Wednesday, 28 February 2007

Chore ja Bhajia; Blackeye Beans Vada / Falafel



Ingredients
1 cup blackeye beans; washed and soaked overnight
1 medium onion
2/3 green chillies
2 cloves garlic
2 inches ginger
1 small bunch coriander
salt to taste
oil for frying

Method
1. Drain the blackeye beans, grind using a food processer - DO NOT ADD ANY WATER -Place the ground blackeye beans in a bowl
2 Grind the onion, coriander, chillis, garlic and ginger in the food processer, add to the ground bean and mix.
3 Add the salt and beat the mixture to get as much air into it as possible, add a little water is neccesary, the mixture should be fairly thick. (not runny)
4. Heat the oil and add 1 table spn to the mixture, beat it in.
5. take 1 tablespn of the mixture and gently place in the medium hot oil, using a tspn to push the mixture off. Flip the bhajia / vada / falafel over so both sides are nicely brown.
repeat until all the mixture is used. Serve with coconut chutney.

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4 comments:

jacob said...

looks great. i've never tried making this, but a friend posted something similar today.

Anonymous said...

ALL YOUR RECIPES ARE SIMPLY AWESOME!!!KEEP ON POSTING

Anonymous said...

Thanks Chachi I made these turned out excellent and I am also adding raw mango liquidized like the masi did in Mombasa.

S. Mahmood said...

These are my favorite bhajiya of all time! I live on these and chana bateta during Ramadan. Oh with coconut chutney :-)

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