Bhajis are very characteristic Indian appetizers or accompaniments that are part of the pakoras, whose main characteristic is the use of chickpea flour, but we have gone beyond that characteristic and have done it our way.
The most common and well-known are usually the onion ones but, going up in the elevator, after having opened the mailbox and taken out the advertising, we found the advertisement for an Indian restaurant and upon reading it, I put together two recipes, one for the onion bhaji and another of a spiced baked eggplant. This is what the elevator and the bathroom have in common: you have to bring something to read, especially if there are eight floors.
Ingredients and their different options:
– 1 eggplant cut into slices about 2 cm thick
– 2 tablespoons of spicy curry powder
and now the options:
-option 1 chickpea flour and beaten egg, we will mix everything in a bowl until forming a butter mix, which is what we will coat the eggplant with
– option 2: pakora mix and water, this option is the most spicy and spicy (my thoughts go to the poor old lady who bought the first pakora mix when we opened and her look of hatred that continues three years later, which I warned her about)
– option 3 and the one we use: 4 tablespoons of Kentucky flour and two of water, we stir and completely submerge the eggplant in said mixture
Any of the 3 options will end up the same, fried in a good handful of oil, we reserve and eliminate the excess oil
It can be served accompanied by a fresh cheese, mint and cilantro raita, pappadums, tamarind chutney and green raisins.
