Mini Savoury Bhajia Pancakes
The difference between bhajia and pakoras is that bhajia are not as packed with vegetables as pakoras. Some say they are exactly the same thing but with different names based on the language you speak (Punjabi or Gujerati). I make bhajia batter into pancakes to avoid deep frying and to make them a lighter but just as delicious alternative to pakoras/bhajia.
These pancakes are also known as Chilla. Chilla are usually a larger crepe like pancake/veg omelette and these mini versions are a version I make when I am craving bhajia. You can use any veg you like in the batter – carrots, potatoes, corn, aubergine, tomato, courgette etc.
Ingredients
- 3.9oz gram flour
- ½ red onion (finely sliced)
- Small handful coriander (chopped finely)
- 1 green chilli (finely sliced)
- ½ inch ginger (crushed)
- 1 tsp cumin seeds
- ¼ tsp turmeric powder
- ¼ tsp chilli powder
- A pinch of baking powder
- To taste salt
- Around 7oz water
Instructions
Step 1
Add the gram flour, red onion, coriander, green chilli, ginger, cumin, turmeric, chilli powder, baking powder and salt to a bowl and whisk to combine
Step 2
Add this to your blender with the water and combine to make batter, continue to add water if required according to your desired consistency, then set aside for 5 minutes
Step 3
Heat a frying pan over medium heat and add a little oil
Step 4
When hot, ladle in some of the batter and move your pan to spread the batter slightly. Cook for 2 – 3 minutes and flip. Cook for a further 2 minutes and remove from the pan. (Cooking time will depend on pancake thickness)
Step 5
Continue the process for the remaining pancakes
Step 6
Serve with your favourite sauces and pickles