Sunday, 20 June 2010

Reshmi Bhajia / Spicy chickpea flour pancakes



Ingredients
1 cup chickflour
1 tablespoon chopped spring onion
1 tablespoon chopped methi /fenugrek leaves
1 tablespoon chopped coriander leaves
2 cloves garlic; minced
1 inch ginger; grated
1 green chilli; chopped fine or minced with the garlic
1/4 tspn ajma or 1 tspn chopped thyme
salt to taste
1 cup warm water
oil spray

makes 10 (31/2 inch diameter); enough for 2 people. If you want to make 2 plates for khana triple the recipe.




1. Mix the onions, coriander, fenugrek garlic, ginger chilli and flour.
2. Add salt and ajma, mix
3. Add water slowly to get a runny mixture, leave for 1/2 hour.
4. Heat a frying pan, spray with oil and put a small ladle of batter
5. Turn over when bubbles appear on the surface. Cook for a minute or so and place on kitchen paper to drain, repeat until all the batter is used up.

Serve with coconut chutney. I served with carrot pickle.
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6 comments:

Sunny28 said...

I love your blog because you always give so much more than just the recipe. Thanks for the tip regarding quantities, I was just looking for ideas for this week's sufro!

Anonymous said...

Sounds so yummy! Can I make these the day before and reheat them in the oven?

Saju said...

Yes you can!

Anonymous said...

In reshmi bhajia dont u put bicarbonate or baking powder just like in potatoes bhajia?

Anonymous said...

is chickflour besan?

Dharam Khalsa said...

I actually made these in a waffle baker, which worked quite well. Tasty!

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