Ingredients for My Vegetable clusters
- 1 cup cauliflower cut into small bits. Refer to the pic
- 1 cup (1/2 inch) cubed potatoes
- 1/2 cup carrots cut into 1/4 cubes
- 1/4 cup canned sweet corn
- Handful shredded spinach
- 1/2 teaspoon garlic
- 1/2 teaspoon turmeric
- 1/2 teaspoon red paper flakes/masala
- 2 tablespoons vegetable cooking oil
- 2 cups besan (Chickpea flour/Garbanzo flour/unga ya bhajia)
- 1 cup room temperature water
- Baking soda
- 1/2 teaspoon salt
- 1
Cooking Instructions for making My Vegetable clusters
When I make bhajias, I always boil my potatoes first until they are aldente (not too cooked, not raw, somewhere in the middle). This prevents your bhajias from accidentally having raw potatoes. Lord knows potatoes can be strange. In a good size medium bowl, using a spoon, mix all the vegetables, flour, spices, salt and garlic. ie Using a spoon prevents the vegetables from crushing too much.
This is the final result from step 1.
Add the oil and 1/2 cup of water and start mixing again, a little bit at a time from there on, add water until the mixture resembles a thick pancake pix or cake batter. Depending on the quality of besan flour you get, you might need more or less water, so just be cautious. But, the good thing this, when you accidentally make it a bit watery, all you have to do is add flour until you get your perfect consistency. Refer to the pic.
Step 4 is a trick I learnt from my mom. To make the outside of the bhajia crispy, sprinkle some baking soda, a little bit less than 1/2 teaspoon. Heat your deep frier or cooking oil in a pan on medium low, not medium high. Using an icecream scooper, or a tablespoon, scoop your batter and carefully into the oil. Dont burn yourself. Fry 3 minutes on each side, or until golden and turn. Serve them hot.
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