During Ramadan, my feed was being swamped with images of bhajias, especially the sweetcorn variety. My family and I were trying to eat less fried food and savories so I resisted as long as I could but the temptation was just too strong. You can use this recipe for fritters – see below for variation.
Sweetcorn Bhajias
Ingredients:
- 1 tin cream style sweetcorn (you can use kernel corn)
- 1 egg
- 1 cup flour
- 1/4 onion chopped or 2 spring onions slices
- 1 whole green chili or chili powder
- salt to taste
- 1 heaped tsp baking powder
- small handful coriander, chopped
Method:
- In a bowl add the wet ingredients first (except the milk), then the flour. Mix well but do not over mix.
- Once the mixture is mostly combined add a few splashes of milk, you want to have a thick batter consistency.
- For bhajias drop spoonfuls of mixture into hot oil. Fry until golden brown, drain on a paper towel and serve immediately.
- For fritters, put oil into a frying pan – I prefer to use less oil as they absorb a lot during cooking. drop spoonfuls of mixture into the pan but they should spread out. once you can see the edges have started to cook , turn over with a spatula. it should have brown edges and a light brown color (similar to a flapjack).
Tips:
These do not contain chana flour (pea flour) like regular bhajias do. Therefore they are only crispy when they are fried and eaten immediately.
