Vaisakhi Recipes
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About Jasmine Daya
Bhajia By Jasmine Daya
These bhajias are a crowd pleaser. The spice level can be amped up for a flavour kick, which is further intensified by a side of tamarind chutney.
Preparation
Ingredients
• In a mixing bowl, combine all the ingredients except the oil to create a smooth batter.
• 1 cup gram flour
• In a pot, heat oil over medium heat. Drop one tablespoonful of batter into the oil at a time and cook until it floats, which will take about a minute. Flip to cook the other side for about another minute.
• ½ cup water • ¼ cup chopped coriander • 1 tsp green chili puree • 1 tsp salt • ½ tsp baking powder • ½ tsp garlic puree • ½ tsp ajwain (optional) • ¼ tsp turmeric • Canola oil for deep-frying
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asmine Daya is a lawyer and mother of three children residing in Toronto. She derives great pleasure learning new culinary techniques, experimenting in the kitchen and hosting friends and family at her home with lots of delicious food. She has published three Indian cookbooks that have East African influences. Although Jasmine was born in Canada, her parents immigrated form East Africa in the 1970’s and with them came these wonderful recipes that she hopes that generations to come will enjoy.
2021 VAISAKHI
• Once cooked, the batter will have solidified throughout the bhajia. Remove the cooked bhajia from the oil using a slotted spoon and place on a paper towel-lined tray to absorb the excess oil and then serve.
