Bhajia: rainy day comfort food.

October 29, 2012

This post is for all my friends and family on the East Coast that are hunkered down as Hurricane Sandy brings heavy rains and strong winds to their neck of the woods….may you all stay SAFE, dry and protected. Please know my thoughts and prayers are with you all.

My sister lives in the D.C. area so I was periodically checking in with her throughout the day today to see how she was doing…hearing about the heavy rains and winds left me worried and feeling so far away…and then she said…”I wish you all were here with me; it wouldn’t be so bad if we were together”….she summed exactly what I was feeling.

Growing up, whenever we’d get a big rain or thunderstorm (no where close to a hurricane), my Dad would say it’s time to eat some Bhajia…so if I was there with my sister…and to get our minds off all the storming….this is what I would make for her!

Hot and steaming hot pakoras (Indian Vegetable Fritters) with cilantro/mint chutney! They’re best enjoyed with family/ friends around…so that as each hot batch comes out…every bite is enjoyed and savored right away.

I love you sister! Stay safe!

Bhajia (a.k.a Pakora)
  • 1 Chinese eggplant*, cut into ¼ in. rounds
  • 2-3 potatoes*, peeled and cut into ¼ in. rounds
  • 1-2 bananas*, peeled and cut into ¼ in. rounds
  • 3 cups garbanzo bean flour (
  • 3+ cups water (you want the consistency of the batter to be a little thicker than buttermilk.)
  • ½ teaspoon chili powder or to taste.
  • 1½ teaspoon salt or to taste
  • 2 cups oil
  • *Traditional pakoras (Indian Vegetable Fritters) are generally made using potatoes, eggplant and bananas....but you can easily swap in other veggies like zuchinni, cauliflower, sweet potatoes, fennel or any other veggies you like.
  1. Mix gram flour with water to create a batter. Add salt and red chili powder.
  2. Then place oil in a deep pot on medium heat. Once heated, dip each vegetable into the batter and then place in the oil until you have an even layer of vegetables in the pot. Be careful not to put your fingers too close to the oil.
  3. Using a slotted spoon, drain the oil from each fritter and then place on a plate that has a paper towel down on it.
  4. Best served hot with cilantro or cilantro-mint chutney.
Vegan Notes: it's all completely vegan!

Gluten Free Notes: it's all completely gluten free!

Ayurvedic Notes: Depending on your Ayurvedic body constitution (dosha), you can switch out the vegetables depending on what suits your body type best.

Cilantro/ Mint Chutney
Recipe type: Dips
Cuisine: Indian
  • 1 bunch cilantro, washed and de-stemmed
  • ½ bunch mint, washed and de-stemmed
  • 1 jalepeno, washed and de-stemmed
  • ½ teaspoon salt
  • ½ teaspoon roasted cumin powder
  • 2 tablespoons lemon juice
  1. Place all ingredients in blender and blend until smooth


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