Quoting Dale Shipp to Dave Drum <=-

Title: Onion Bhajiyas / Onion Fritters
2 lg Onions, sliced into rings and separated

There'a dzoen ways to spell that. And they are the same thing as
pakora.

There are two styles: diced onions mixed into the batter and deep
fried in balls like fritters or made with a small handful of rings,
coated in batter and pressed into a pancake like shaped discs and
deep fried.

They can be made with all sorts of vegetables besides onions.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegetable Bajji
Categories: Indian, Chilies, Vegetables, Beans, Vegetarian
Yield: 4 servings

Any on the following
Vegetables can be
Used to make bajji:
1 Raw green plantain (peeled)
Cut into thin slices
1 Potato; peeled & sliced
1 Onion; peeled & sliced
1 Chako (chayote); peeled &
Sliced
Cauliflower;cut into florets
Oil; for deep-frying
BATTER:
1 c Bengal gram flour (besan,
Chickpea flour)
1 ts Red chilli powder
1/2 ts Ground coriander
1/2 ts Asafoetida powder
1 1/2 tb Rice flour
Salt to taste
1/2 ts Cumin seeds
1 ts Ghee
Water as required

To Make Batter: Sift the Bengal gram flour, red chilli powder, ground
coriander, rice flour, and salt to taste into a large mixing bowl.
Add the cumin seeds and ghee. Combine ingredients well. Add
sufficient water to make a thick batter of pouring consistency, and
beat until smooth. Peel and prepare the vegetables as necessary. Wash
the vegetable slices and pat dry. Heat oil in a heavy frying pan or
skillet. Dip the vegetable slices into the batter, and deep-fry until
golden in color. Drain the bajjis on a sheet of brown paper or
absorbent kitchen paper. Serve hot with chutney or tomato ketchup.

Makes 15 - 20 bajjis.

From: Dakshin - Vegetarian Cuisine From South India by Chandra
Padmanabhan.

MMMMM

Cheers

Jim


... Fry your onions until the house smells like glory.

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