- 225 gms Besan
- ¼ tsp Asafoetida
- 1 tsp Baking powder
- ½ cup Chilli Powder
- 1 tsp Turmeric Powder
- Salt, according to taste
- 2-3 Onions, finely sliced
- 50 gms Coriander, chopped
- ½ tsp Fennel, coarsely crushed
- ½ tsp Cumin, coarsely crushed
- Vegetable Oil, for deep-frying
- 2 Green Chillies, finely chopped
- ½ tsp Kalonji, coarsely crushed
- In a bowl, mix together the flour, chilli, turmeric, baking powder, asafoetida and salt to taste. Pass through a sieve (strainer) into a large mixing bowl.
- Add the coarsely crushed seeds, onion, green chillies and fresh coriander and toss together well. Very gradually mix in enough cold water to make a thick batter surrounding all the ingredients.
- Heat enough oil in a wok for deep-frying.
- Drop spoonfuls of the mixture into the hot oil and fry until they are golden brown. Leave enough space to turn the bhajias. Drain well and serve hot with chutney.
Tip: A very stale loaf of bread can be considerably freshened by dipping it in milk or water (or a mixture of the two) for about a minute. After this, put it into the oven to crisp for about fifteen minutes.