Sunday afternoons meant a plateful of bhajiyas – potatoes, chillies, onions, and sometimes bananas. Yep, crushed spiced banana bhajiyas are remarkably moorish, the sweetness colliding with a little chilli heat, makes it the perfect snack, along with a cup of chai.
2 ripe bananas
40g gram/chickpea floor
2 garlic cloves, crushed
1 small red chilli finely diced
½ tsp turmeric
½ tsp salt
small handful chopped coriander
oil to deep fry
- Mix gram flour and water together to make a smooth batter.
- Add garlic, chilli, turmeric, salt and coriander to the mixture.
- Lightly mash up the bananas, and to the batter and mix everything together.
- Heat oil in a medium size pan on a low-medium heat. Drop ½ a teaspoon of batter in to check it’s hot enough. If the batter sizzles and comes up in a few seconds, it’s ready.
- Take a dessert spoon of the batter and gently add to the oil, using a teaspoon to help scoop off the dessert spoon. Add as many as you can fit in the pan, but making sure there’s enough space between them.
- Fry the bhajiyas, turning once for around 2-3 minutes, or until golden brown.
- Using a metal slotted spoon, take the bhajiyas out, and place on a kitchen towel.
- Continue until all the banana bhajiyas are done, there should be around 8 bhajiyas.
Serve straight away, or you can make in advance, and to reheat, I spread out on a baking tray pop into a hot oven for 10 minutes to warm up again.
For another gram flour recipe, try my Herby Socca.