Indian Bhajias

Ingredients

For the Batter:

• 1 cup Bengal gram flour
• 1/2 teaspoon red chili powder
• 1 pinch asafoetida
• 1/2 teaspoon turmeric
• 1 teaspoon thymol seeds, or carom seeds
• Salt, to taste

For the Vegetables:

• 1 head cauliflower
• 1 medium red onion
• 1 medium potato
• 1 cup spinach
• 6 to 8 ounces paneer

For Frying:

• 2 to 3 cups vegetable oil, such as canola or sunflower oil

Steps to Make It

1. Gather the ingredients.
2. Mix the gram flour and all the spices with a little water at a time in a bowl, to make a thick batter, slightly thicker than pancake batter. Add salt to taste.
3. If using cauliflower, separate the florets into bite-sized pieces. The potatoes and onions should be thinly sliced. Trim the stems off of the spinach leaves. Cube the paneer into 1-inch cubes.
4. Preheat oil and reduce the flame to medium. This will allow the bhajias to cook well both on the outside and inside.
5. Coat the vegetables well with batter, and then deep-fry till golden.
6. Drain on paper towels and serve with tamarind chutney or tomato ketchup.