Recipe by Tiffin and Tea
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
The difference between bhajia and pakoras is that bhajia are not as packed with vegetables as pakoras. Some say they are exactly the same thing but with different names based on the language you speak (Punjabi or Gujerati). I make bhajia batter into pancakes to avoid deep frying and to make them a lighter but just as delicious alternative to pakoras/bhajia.
These pancakes are also known as Chilla. Chilla are usually a larger crepe like pancake/veg omelette and these mini versions are a version I make when I am craving bhajia. You can use any veg you like in the batter – carrots, potatoes, corn, aubergine, tomato, courgette etc.
Compatible with
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
- 110g gram flour
- ½ red onion (finely sliced)
- Small handful coriander (chopped finely)
- 1 green chilli (finely sliced)
- ½ inch ginger (crushed)
- 1 tsp cumin seeds
- ¼ tsp turmeric powder
- ¼ tsp chilli powder
- A pinch of baking powder
- To taste salt
- Around 200ml water
Utensils
-
Step 1
Add the gram flour, red onion, coriander, green chilli, ginger, cumin, turmeric, chilli powder, baking powder and salt to a bowl and whisk to combine
-
Step 2
Add this to your blender with the water and combine to make batter, continue to add water if required according to your desired consistency, then set aside for 5 minutes
-
Step 3
Heat a frying pan over medium heat and add a little oil
-
Step 4
When hot, ladle in some of the batter and move your pan to spread the batter slightly. Cook for 2 – 3 minutes and flip. Cook for a further 2 minutes and remove from the pan. (Cooking time will depend on pancake thickness)
-
Step 5
Continue the process for the remaining pancakes
-
Step 6
Serve with your favourite sauces and pickles
