Oh the joys of Indian snacks, of that (often) deep fried combo of flavours, of the special chutneys and spices, the lip smacking, breath-taking joy that goes on and on and on.
Bhajiya is truly tremendous. I made today’s afternoon nosh with potato, eggplant (brinjal), red capsicum and onion. I thoroughly recommend this, eaten in the sunshine with a cool ale or iced tea, and friends.
It is accompanied with fresh mango cheeks with chaat masala. Bhajiya can be served as breakfast, snacks or as an appetiser. I like to accompany it with diced fruit, a green salad or kachumber.
There are some similar recipes. Try our Herb and Walnut Fritters, Onion and Green Chilli Bhajji, Crispy Battered Onion Bhaji, and Okra and Cauliflower Pakora.
Or for snacks, try the Channa Chat with Chat Masala, and Baked Chickpeas.
Browse all of the Bhajiya here and all Indian Snacks here. Or explore our Indian recipes. Our Indian Essentials are here. Or be inspired by our easy Early Summer recipes.
Continue reading “Bhajiya | Pakora | Vegetable Fritters Indian Style”
Wonderful thick chunky Indian pancakes or Dosa.
Adai is a wonderful thick chunky Indian fritter style dish or Dosa. It is difficult to use English terms to describe Indian dishes. Dosa varieties can vary from something close to a thin fritter to being like a flatbread. Dosai are made from flours (lentil flours and rice flours) and are cooked in a pan, so technically they can be called Indian pan cakes. But really, they have little resemblance to the Western idea of pancakes, so it is best to stick to the Indian names. You might like to read Indian Flatbreads – Pancakes? Or not?
This recipe is for Adai, a type of Dosa. Adai batter does not require fermentation, like some dosa batters. Apart from the soaking time, they are quite quick to make.
Similar recipes include Potato Dosa, Cheela, and Coconut Dosa.
Browse our Dosa recipes here, and our complete set of Indian recipes. Or be inspired by our Mid Spring recipes.
Continue reading “Adai | Thick Chunky Multi Lentil Dosa”