Vegetable Bhajias


  • 250 g (½ lb) gram flour
  • 1 tablespoon lemon juice
  • 2-3 tablespoons yoghurt
  • 1 teaspoon salt
  • ½ teaspoon each turmeric, freshly ground black pepper, ground cumin, cumin seeds, ajowan seeds
  • pinch of asafoetida
  • 1 large potato, peeled and grated
  • 1 onion, peeled and grated
  • 1 carrot, peeled and grated
  • 100 g (4 oz) fresh or frozen peas
  • 2 tablespoons fresh coriander, finely chopped
  • 1 green chilli, seeded and finely chopped


Make a thick batter with the flour, lemon juice, yoghurt, salt and spices, adding a little water. Stir in the vegetables, coriander and chilli, and mix well.

Drop tablespoons of the mixture on a heated nonstick griddle, or frying pan, and cook until browned all over, turning as necessary.

I am also told that spoonfuls of bhajia mixture can be cooked inside sandwich toasters.