1 cup plain flour (maida)
1/4 cup besan (chickpea/gram flour)
1/2 cup plain yoghurt
1 tsp bicarb of soda (substitute baking powder, if you don't have the bicarb)
Around 1/4 cup water, plus maybe a little bit more.
2 tbsp sugar
1 or 2 tsp salt (go easy on the salt, add more only if you feel the batter needs it)
Around 2 tsp finely chopped ginger
1 green chilly, finely chopped (add more if you wish to increase the spice level)
Roughly 3 tbsp finely chopped fresh coriander
Enough oil for deep frying
Sift together the flour, besan, bicarb of soda, sugar and salt. Mix well, then add the yoghurt, mixing well. Now slowly whisk in the water, a little at a time until the batter just very heavily slides off a spoon, the consistency of very thick clotted cream.
Stir in the ginger, chilli and fresh coriander. Let the batter sit for around 30 minutes or up to six hours. Or even overnight in a fridge.
Heat enough oil for deep frying in a pan, until its just smoking. If you drip in a drop of batter, its should quickly rise to the surface covered in bubbles. Turn the heat down to medium.
Drop in spoonfuls of the batter, not too much at a time, as the bajes will fluff up in the oil. Deep fry for roughly five to seven minutes, until they are a golden brown colour. Don't worry if they are odd shapes and sizes, just adds to the fun!
Using a slotted spoon, lift them gently from the oil and drain on absorbent kitchen paper. Repeat until the batter is all used up.
Serve hot with chutney or ketchup and a hot coffee/tea.
Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise