Monday, 30 July 2012

Nana's Secrets // Making Bhajias

We've had a little blog-gap over the weekend, so I though we'd have a little change up for a Monday afternoon, a cookery lesson from my beloved Nana...

Brinjal (aubergine) Bahjias.

Slice the brinjal into fairly thin circles and place in a bowl of water to keep them fresh.

Into a large mixing bowl, put some gram flour, salt, pepper, and mix with water. You want to achieve a sloppy liquid consistency.
If you have a deep fat fryer, use this, if not, fill a frying pan with an inch of oil and heat til quite hot.

Then dip a few of the aubergine slices into the batter mix, and pop them in the hot oil until the batter is cooked through. Repeat until all your aubergines are done.
Have a bowl or colander lined with some kitchen roll ready to place the cooked bahjias in.
Serve hot.
This can also be done with potatoes.
And I can assure you, they are delicious.

A x

P.S.  If you have any great family recipes, we'd love to hear about them, do share!


  1. Replies
    1. Hi guys, thanks for your comments! If this kind of thing is popular, maybe we'll try and discover some more of Nana's secrets...!

      A x