Reshmi Bhajia / Spicy chickpea flour pancakes
Mama’s recipe
Ingredients
- 500 g gram flour or chana atta or chick pea
- 1 egg
- sesame or sunflower oil
- minced Garlic
- mined ginger
- green chilies or chutney
- salt
- warm water
- 2 finely chopped onions
- 1 eggplant
- 2 potatoes
- spinach leaves
From website:
- 1 cup chickflour
- 1 tablespoon chopped spring onion
- 1 tablespoon chopped methi /fenugrek leaves
- 1 tablespoon chopped coriander leaves
- 2 cloves garlic; minced
- 1 inch ginger; grated
- 1 green chilli; chopped fine or minced with the garlic
- 1/4 tspn ajma or 1 tspn chopped thyme
- salt to taste
- 1 cup warm water
- oil
Method
Take 500 g gram flour or chana atta or chick pea
Mix 1 egg with some oil Garlic, ginger, green chilies or chutney, salt Add the sieved chana atta Add warm water to make a mixture that is not too liquidy Add 2 finely chopped onions Grate 1 eggplant or slice thinly 2 potatoes thinly sliced or grated spinach leaves ( use frozen ones that you thaw)
Mix all together
Warm the frying pan put a bit of oil spread the mixture when you see the Crepe getting cooked put some oil all around to fry it Flip it over let it cook add some oil and cook until golden brown If the heat is too low the Badgia will have a dull color If too hot the vegetables will burn and not cooked
Make Kokum chutney
Soak kokum for a couple of hours or overnight Pass it through a sieve add some water salt red chili powder and make a chutney It should not be runny
Or have it with yogurt