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!
 

3 comments:

  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

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