Indo-Chinese Bhajiya

An Indo-Chinese spin on bhajiya (pakora), the monsoon-season staple made with gram flour and basically any ingredient(s) you can fry. Here, shredded veggies, ginger and Sichuan peppercorns are bound into a fritter-like mixture before they hit the oil. Their moreish wisps, craters and craggy edges are reminiscent of their better-known onion counterpart.