"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 01-18-2006, 10:10 AM   #1
Sous Chef
 
Jikoni's Avatar
 
Join Date: Oct 2005
Location: Kenya and Switzerland
Posts: 861
ISO: recipe for Potato Bhajia

ISO potato bhajia recipes. I have memories of sitting in a downtown Nairobi restaurant eating potato bhajia with a sauce which I remember and can prepare, but I have tried to prepare the bhajia at home, but it never turns out quite the same. I bought some gram flour today and would like to prepare this over the weekend. Any ideas?

__________________

__________________
There is no love sincerer than the love of food. ~George Bernard Shaw
Jikoni is offline   Reply With Quote
Old 01-18-2006, 10:17 AM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,363
Do a google search on bhajia and you'll get recipes to choose form.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 01-18-2006, 10:23 AM   #3
Sous Chef
 
Jikoni's Avatar
 
Join Date: Oct 2005
Location: Kenya and Switzerland
Posts: 861
^ Actually Andy I have searched on google...Some even mention olive oil!there is no way olive oil was used in those bhajias I eat so, I would like any tried and tested recipes.
__________________
There is no love sincerer than the love of food. ~George Bernard Shaw
Jikoni is offline   Reply With Quote
Old 01-18-2006, 10:32 AM   #4
Head Chef
 
Yakuta's Avatar
 
Join Date: Sep 2004
Location: Chicago
Posts: 1,208
Sizzles here is an easy recipe:

Gram Flour (3 cups)
water (1 cup )
2 potatoes finely chopped (extremely fine). I usually slice mine thinly first, make matchsticks and then dice the matchsticks.
1 green chilli finely chopped or more if you like it hot
handful of cilantro/corrainder leaves finely chopped
I like to use a medium onion in mine (it tastes much better). I once again dice it extremely fine
1 tsp of freshly ground cumin
1/2 tsp of freshly roasted corrainder seeds (I like them whole for a unique, authentic Indian flavor)
one good pinch of baking powder (no more than that)
salt to taste

Make a paste of the gram flour and water (should be a thick batter like pancake batter). Stir in all the other ingredients and you are set to make the bhajias.

Pour good amount of oil in a skillet. Once the oil is hot (not smoking but once you see movement), drop spoonfuls into the oil. They should puff up. Continue to fry them on medium low until they are nice and golden and crisp.

Serve with whatever sauces you like - We normally serve them with mint/cilantro chutney or tamarind chutney.
__________________
Yakuta is offline   Reply With Quote
Old 01-18-2006, 10:51 AM   #5
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Is gram flour the same as chickpea flour? This recipe sounds really good... Yakuta, Sizzles, are there other usage of this flour that you recommend? (we have some chickpea flour to use in falafels)
__________________
urmaniac13 is offline   Reply With Quote
Old 01-18-2006, 11:47 AM   #6
Executive Chef
 
Piccolina's Avatar
 
Join Date: Mar 2005
Location: Toronto, Canada
Posts: 4,319
Send a message via AIM to Piccolina Send a message via MSN to Piccolina Send a message via Yahoo to Piccolina
Quote:
Originally Posted by urmaniac13
Is gram flour the same as chickpea flour?
If I'm not mistake they are indeed two names for the same product (and a very delicious one at that!)
__________________
Jessica

"The most indispensable ingredient of all good home cooking: love, for those you are cooking for" ~ Sophia Loren
Piccolina is offline   Reply With Quote
Old 01-18-2006, 12:10 PM   #7
Sous Chef
 
Jikoni's Avatar
 
Join Date: Oct 2005
Location: Kenya and Switzerland
Posts: 861
Thanks Yakuta, I will try this out during the weekend, I knew I was missing out on some ingredients. Now I know what they are, the coriander seeds and especially the baking powder! no wonder they turned out really flat.I love them with Kachumbari sauce(Your usual onions,fresh tomatoes, dhania, and lemon juice all blended then add spring onions and ready for dipping)Urmaniac, Yes, chickpea and gram flour are the same, just different names as Piccolina says. Btw, Urmaniac, I am also looking for other usages of gram flour.
__________________
There is no love sincerer than the love of food. ~George Bernard Shaw
Jikoni is offline   Reply With Quote
Old 01-18-2006, 12:11 PM   #8
Senior Cook
 
Join Date: Aug 2005
Location: Northern California
Posts: 354
Quote:
Originally Posted by urmaniac13
Is gram flour the same as chickpea flour? This recipe sounds really good... Yakuta, Sizzles, are there other usage of this flour that you recommend? (we have some chickpea flour to use in falafels)
FYI: Here is a great site for understanding the different types of flours available as well as substitutes for specific flours:

http://www.foodsubs.com/Flour.html (wheat flours)

http://www.foodsubs.com/Flournw.html (non-wheat flours)

http://www.foodsubs.com/Nutmeals.html (nut flours & meals)

There are a slew of other names for chickpea/gram flour.
__________________
Aurora is offline   Reply With Quote
Old 01-18-2006, 12:24 PM   #9
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Very informative pages, thanks Aurora!! (though they have totally different classifications for wheat flours and it is a bit difficult to find exact equivalents, the 2nd and 3rd will be useful!) I bookmarked for future reference!
__________________
urmaniac13 is offline   Reply With Quote
Old 01-18-2006, 12:45 PM   #10
Head Chef
 
Yakuta's Avatar
 
Join Date: Sep 2004
Location: Chicago
Posts: 1,208
Sizzles you are welcome. Urmaniac, actually the flafel packaged flour I bought was very different in texture than the traditional Gram flour we use it in Indian cooking.

The Gram Flour also known as "Besan" by local folks is much more yellow and is made from roasted chick peas and not raw ones. I don't follow the technical details on the specifics of the flour but they are different in my experience using them.

I have a lot of recipes that use Gram Flour (Besan). Some of them may be too exotic for the Western Palate. I have shared some below. If you are daring and want to try something different go for it.

Kadhi (A yogurt and gram flour soup) - A lot of Indian households have their specifc recipes. We sometimes add fried bhajia's to this (so like dumplings) or make it plain. I prefer it plain as a soup that is great in the cold months.

1 cup of gram flour
3 cups of plain yogurt
2 cups of water
1 medium sized onion finely chopped
1/2 tsp of turmeric
1/2 tsp of red chilli powder (more depending on your tolerance for spicy food)
6 large cloves of garlic finely chopped
2 tsp of mustard seeds
1 string of curry leaves
2 tsp of fenugreek seeds (methi - optional but highly recommended)
1 tsp of cumin seeds
salt to taste
2 tbsp of oil
cilantro for garnish

Stir together gram flour, yogurt and water together until its all blended well. Pour it into a saucepan, along with turmeric, chilli powder and raw onions. Let this all simmer and cook until desired thickness consistency ( I like my soup medium consistency - not too thick, not too runny).

Now place oil in a skilled and ensure it's smoking hot. Now reduce the heat to low and add the mustard seeds and curry leaves. Cover immediately. Once the leaves and seeds splutter and the spluttering goes down add the other seeds (cumin and fenugreek). Next add the garlic and saute it for a minute. Pour this mixture into the soup and stir to combine. Garnish with freshly chopped cilantro and serve in bowls.

We normally eat this with seasoned rice.

Gram Flour is also used to make countless sweet dishes in Indian cooking.

Laddoos are delicious and easy to make. Again if you are adventurous give them a try.

2 cups of gram flour
3 cups of ghee (you can use a pound + a stick of melted unsalted butter)
1 tsp of cardamom powder
1/4 cup of finely ground nuts (almonds, pistachios)
3 cups of sugar
1 tsp of saffron strands

In a saucepan, melt the butter or add the ghee. Once it's slightly hot add the flour and let it all saute until the raw smell of the flour is gone (on low about 20 minutes). Don't leave the stove else you will be left with a burnt mess. Now add the nuts, cardamom powder and saffron. Stir it some more until all the aromas perfume the air. Finally add the sugar and stir to combine. At this point you can either place the mixture in a baking dish and cut it into squares or let it cool ever so slightly and roll it into little balls. The balls will harden a bit as the butter or ghee cools.

Store in a cool dry place and enjoy it as a snack.

I have many more. Time permitting I will come jott them down
__________________

__________________
Yakuta is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:57 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.