Mr frillypants is English... so he knows ALLLLLL about Indian food. Right? I was googling for some chickpea recipes and came across Onion Bhajis and I know Mr frillypants loves these... I thought "Why wouldn't leek work???"
Of course the original recipe used all sorts of aromatic spices, but these were seriously delicious without them. Don't tell anyone, but I have a deep fryer... (shhhh!! I know!)... but you can use a saucepan with a good amount of failsafe oil. I like Rice Bran Oil especially for frying as it has a high smoke point. The bhaji do need room to fry though.
Chickpea (Besan) flour is available at healthfood shops, but if you have a Thermomix, just grind dry chickpeas (not canned) on Speed 9 for a minute or so. The water measurement is vague... I used 80 mls and then kept adding until I could use it.
- 250g Chickpea (Besan) Flour
- 1/5 tsp salt
- 80-150ml water
- 1 whole Leek, washed, trimmed, quartered and sliced
- Extra veg if you'd like, but try to stay under 250g. Eg Peas**, grated carrot *, celery, grated zucchini*, spring onion
- Combine besan flour, salt and water and mix until a thick batter
- Add Vegetables and stir in so they are well coated
- Heat oil to 190ºC (or cube of bread turns golden brown in 30secs)
- Carefully add tablespoins of the mixture to the hot oil and allow it cook until it is golden and crisp. About 3-4 minutes. Turn over if you need to.
- Allow to drain and place onto paper towel
- Keep it warm while continuing to cook the remainder of the mixture and see if you can actually have some left to serve. I kept eating them!
- Best served while still warm, alone or with natural yogurt** to dip.
** Moderate Amines
Verdict: As usual, the kids are divided. It's a texture they're not used to, so it is my duty to serve it again and again until they are used to it. Ms C, Mr frillypants and I were a bit like 'You don't like it? GOOD! More for me!!! Pass that bowl over here'
Tweeks: I mentioned the other veg you could use. I wonder what else would be nice??