Vegetable Bhajiyas

• Collect all ingredients for batter.
• In a mixing bowl add all dry ingredients except water and warm oil.
• Separate the dry batter in two equal parts in two different bowls.
• Slowly add half amount of water in one bowl and whisk using a wired whisk or your palm. (the fingers act as whisk).
• You should reach almost thick coating consistency i.e. after whisking the batter should quickly when lifted
• After reaching desired consistency add 1/4 tsp warm oil and whisk in one direction for 2-3 minutes to incorporate air.
• Repeat step 4 through 6 again for second bowl but add little more water approx.1-2 tbsp to reach a more thinner coating consistency where the batter flows in small ribbons
• Or other way to check the second bowl is coat back of spoon and it should thinly yet opaquely coat the spoon on holding it horizontally and leave a clear trail on swiping a finger.
• Cover and rest both the batters for 15-20 minutes
• Use the first thicker batter for chillies. Use the thinner batter for potato slices, ripe banana slices and torn colocasia leaves.

Vegetable preparation

• While all three batters are resting you can prep the vegetables.
• For potato-Wash, clean and peel the potato. Cut into roughly 0.5-1 mm slices using your chefs knife or mandolin slicer. Thinner the better.Just before frying pat dry the potatoes lightly with a clean dish towel and place on a dry plate.
• For chillies-Wash, dry and slit chillies from center and remove seeds without breaking. Rub salt and lemon mixture generously using the squeezed lemon peel.
• For ripe banana- Just before frying slice bananas as usual approx. 0.5 cm in size.
• For colocasia leaves- Wash, dry, remove stem, cut leaves into 3-4 pieces to better manage, quick blanch and dry again.

For deep frying

• Fill kadhai or Indian wok with sufficient oil to completely immerse required amounts of fritters in batches.
• Heat oil to approx. 180c temperature. You can check by dropping a tsp of batter and the batter should take few seconds to rise on top and sizzle.
• Do not overcrowd the pan.
• Transfer the veggies with your non- dominant hand to the batter.
• Use your non- dominant hand to coat the ingredient with batter and transversally slide it into the hot oil.
• Keep the oil on medium flame while sliding the fritters. Once the batch is loaded lower the flame and let it rise to the top and allow the sizzle to die down.
• Use your dominant hand to flip the fritters and let cook till golden from both sides turning occasionally using a slotted spoon.
• Drain excess oil by pressing the spoon against the interior of wok curve and remove on a colander lined with paper napkin.
• Transfer the fried and drained fritters to a mixing bowl . Sprinkle chat masala , spice mix of choice or keep plain.

Serve the bhajiyas with green chutney, salted chillies and a cup of chai for best experience.