Kalyani Gardeen's Delicious Bhajias

picture of Kalyani Gardeen

Kalyani Gardeen

Meet our sweet cousin, Kalyani Gardeen. My husband's dad and Kalyani's dad were brothers. Due to the large age gap between these first cousins, they mostly hung out with playmates of their own age group as children. It was in the United States, when they met as adults, that they connected again. We have all become very close friends and enjoy each others company very much. As adults the age gap does not seem to matter.

I enjoy several of Kalyani's dishes. The recipe featured here, Bhajia is also known as Pakora or Chili Bites. It is a delicious snack and is often served as starters. Whenever I have tasted Bhajias at Kalyani's home it is always delicious. You can be sure that your attempt at making this starter will be a success as the recipe was given to Kalyani by her mother, also an excellent cook. This recipe yields a large batch of bhajias. Adjust the quantities if you would prefer a smaller amount.

The recipe for Bhajia follows



INGREDIENTS

  • 3 cups Channa Flour(also know as Chick Pea Flour)
  • 1½ cups all purpose flour
  • 3 tsps. baking powder
  • 2 tsps. ground ginger & garlic
  • 2 tsps. fine cumin/jeero powder
  • 1 tsp. gharam masala (See Gharam Masala Box)
  • 1 ½ tsp.bori(also known as) turmeric powder
  • 1 tsp. fine green chilies
  • 1 ½ teaspoon chili powder
  • salt to taste
  • 2 tsps. sugar
  • ½ onion diced
  • 1 cup chopped green onion
  • 1 cup fresh /coriander leaves/dhania
  • 2 cups shredded lettuce or spinach leaves
  • 4 cups Canola Oil for deep frying

Fresh Hot Bhajias

A serving of Bhajia

METHOD

  • Wash all greens under running water
  • Sift flours to remove any lumps
  • Add baking powder & dry spices to flour; mix well
  • Add rest of ingredients & cold water to make a thick batter
  • Heat oil in a flat bottomed pan on medium to hot heat
  • Take tablespoons of the mix & gently add it to the hot oil until pan is full
  • Allow to sizzle and cook. With a long handled spoon, flip the bhajias to cook evenly to a golden brown
  • Adjust heat if necessary
  • Use a long handled spoon with slots to remove bhajias from hot oil. Allow excess oil to drip
  • Lay bhajias onto paper towels to absorb oil
  • Serve with your favorite hot or cold drinks with sauces & dips on the side

Gharam masala is basically a mix of spices that flavor food without adding heat. Here is a simple mix that you can easily make. Store the extra in a tightly closed bottle.

GHARAM MASALA

  • 2 tblsp. coriander powder
  • 1 tblsp. cumin powder
  • 1 tblsp. fennel powder
  • ½tsp. cardamom (elachi) powder

Kalyani recently suffered great loss when her loving husband, at age 46 suddenly died of a heart attack. Although devastated, she has put all her energies into taking care of her four beautiful daughters. She works full time and runs her household with the help of all her girls.

Kalyani is a very brave and strong young woman and we admire her greatly for the way she is coping not only with the grief of her loss, but many stress situations that she continues to face. She conducts herself very gracefully as she takes care of her family. Her daughters well-being and comfort are her greatest priorities. She is a good cook and still finds the time to cook and prepare her children's favorite dishes.

For more of Kalyani's recipes check:
Oven Roasted Baked Potatoes


If you have problems accessing these products or have any questions at all, email me, Nirmala, at email address.
I will be happy to help in any way I can. The site will be regularly updated with tasty recipes and hints and tips. You will find my contact information at Contact


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