Bhajia
My mother used to cook a lot with methi (fenugreek) and it’s the tastiest. You can make rotli with it, moothia, or use it in curries.
I had some frozen cubes and decided to chuck them in some bhajia earlier this week.
I didn’t know how I made them initially because I just chucked some stuff into a bowl and made whatever. Whatever tasted amazing though so when I tried it again I waxed down something simple so that you can make this easily with very few ingredients.
Bhajia ignites so much emotion within my soul. It makes me think of home, I feel little again and I almost can smell and hear my mother talking in the kitchen. I always rave about her cooking and I know I can sound repetitive. The thing is. My mother was extraordinary and her bhajia used to be sold in the shop. When I made this batch, I cried because I missed her. I miss the fiery woman that used to scream at me to come and work in the kitchen when I was younger. I hated being told what to do.
I still do but I wish she’d scream at me one more time now in my adulthood.
Did you know: Fenugreek is known to increase breast milk production. It’s also high in Vitamin C and antioxidants. It’s also known to aid weight loss and is beneficial for anyone who is diabetic or battling with their cholesterol.
Ingredients
1 onion, chopped finely
2 cubes of methi bhaji if it’s frozen (1 cup if you’re chopping it up finely)
4 green chilies, chopped up finely
1 tsp jeera powder
1 cup chana flour (chickpea flour)
1/2 bunch fresh dhania (coriander)
1 tsp baking powder
salt to taste
500 ml oil (pre-heat this in a shallow pot)
Method
Sift the chana flour and the baking powder.
In a blender, mix onion, jeera, chilies, methi, and dhania. Blend fine.
Add to the dry ingredients and mix water in there slowly until you get a thick batter.
Drop a teaspoon of the batter into the very hot oil. Try your best not to add too many into the oil because they will stick together.
The bhajia will fry and rise to the surface and you will notice it puff up. Once it gets a little bit brown, keep turning it with a fork, and then remove it from the oil.
Drain it on a paper towel in a large dish.
Enjoy warm.
