Sunday, 3 January 2010
Carrot and Onion Bahjis
The Becka modified this recipe from one in Jamie Oliver's cookbook Jamie's Food Revolution. She likes to make it on Friday nights but today I made it for the first time under her direction. She has substituted the self-rising white flour with chickpea flour which is readily available in our bulk and grocery stores. If you don't have it you can use regular flour. We serve these with hummus and limes and with a salad, they make a good vegan meal.
Grate 2 large carrots and 1 onion (I finely diced the onion)
Grate a 1 inch piece of fresh ginger (can use 1 tsp dried ginger)
Finely chop 1/2 to 1 cup fresh cilantro
Add the following spices and seasonings:
1 teaspoon salt
1 teaspoon cumin (seeds or ground)
1 teaspoon turmeric
1 teaspoon mustard seeds
Add 1 cup chickpea flour
(also known as gram flour, garbanzo flour or besan)
1/2 cup of water
Mix ingredients to form a pasty mixture. I had to add another 1/4 cup of flour to this batch as the carrots were huge.
Heat a couple of tablespoons vegetable oil in a frying pan until hot. Add mixture by teaspoonfuls and cook both sides on medium heat until browned and crisp. The fritters need to cook for a few minutes to cook the vegetables. (like cooking potato pancakes).
Eat when hot. Makes about 25 fritters and serves 4 to 8 people depending on your appetite.