BAHJIS
Serves 4 appetizers
PRHEAT OVEN MIDDLE SHELF 250F
1 1/2 cups gram flour ( toasted chickpea flour sold at Middle Eastern stores)
1 tsp baking soda
salt & pepper to taste
2tsp ground coriander
2tsp garam masala (OR curry powder)
2 tsp ground turmeric
2tsp chili powder
2tbsp minced cilantro
1 cup sliced onion
1 cup sliced leek
1 cup cooked cauliflower in florets
OR
1 cup cooked broccoli in florets
3/4 - 1 cup cold water
grape seed or peanut oil for deep frying..holds up best to very hot temps.
Yogurt dipping sauce
1 cup plain live yogurt..room temp
2tbsp chopped mint
2 cloves garlic smashed and minced
Fresh mint for garnish
lemon wedges also for garnish
In a large bowl mix:
the flour, salt & pepper, baking soda, spices and fresh cilantro.
Divide the mix into 3 bowls
add onions to one bowl, leek into another and the cauliflower in 3rd.
Add water by tbsp to each bowl to create a smooth paste
heat oil in a very heavy bottomed, deep sided pan to 350F or until a bread cube fried for 30 seconds turns brown.
Using 2 dessertspoon, form the mixture into circles and deep fry each one 3-4 mins until brown..don't overcrowd the pan..make 2 at a time if possible.
Remove from the oil and drain on a wire rack ( kitchen paper will result in a soggy bahji).
KEEP BAHJIS WARM ON THE WIRE RACK ON A COOKIE SHEET IN OVEN.
For the dipping sauce mix all ingredients together and place in a small bowl.
Serve the bahjis on a warmed serving platter with bowl of dip and lemon wedges, mint & cilantro leaves.
Variations:
use any vegetables you have on hand for dense veggies ..potatoes, yams, beets..pre-cook before battering.
These are delicious and gluten-free.
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