Salaam and hi everyone
Today’s post is a recipe, yay!
All thanks should go to a friend who inspired me to make these, and to the weather that was cold, dreary & rainy and leaving me with a craving for something I didn’t have in a long, long time.
Yep, its Bhajia’s. Its an Indian savoury, usually called chilli bites by non-Indians. They are found in platters served with other savouries like samoosas, patha pies or patha on puri, and mini steak or chicken pies.
(I’ll be sure to explain what patha pies and patha on puri is in another blog post.)
I love sweetcorn, I have ever since I was a little child, and I love spicy food too. This combines both.
Please remember that my measurements can be adjusted to your own taste as far as spices go. We generally eat very spicy food, and so this is actually not that spicy for us.
1 tin of sweetcorn, either cream style or plain (I prefer plain)
2 tsp green masala (this is a blend of ginger, garlic and green chilli all ground up together)
1 tsp salt
1tsp cayenne pepper
1tsp ground coriander powder
2 tbsp fresh coriander, chopped
4 eggs, whisked
1/2 to 1 cup self raising flour
1 spring onion (scallion) (optional)
1 green chilli, seeded and finely sliced (optional)
A 1/4 tsp tumeric
Mix the sweetcorn, green masala, salt, cayenne, tumeric, ground coriander, fresh coriander, and eggs together. (Add optionals at this stage)
Add in the self raising flour, a little at a time until you have a nice thick batter.
It should drop off a spoon slowly, must not be runny at all.
Deep fry these by dropping spoonfuls into hot oil. When they turn a lovely golden colour, they are ready to be taken out and drained on kitchen towel/paper.
Best serve immediately, while warm.
*very important, drain the sweetcorn thoroughly if using plain tinned sweetcorn!
*do not stand to near the stove as oil may splash if it gets too hot.
*do not add any water to the above mix.
Hope you enjoy this as much as we have!