Bhajia Karhi (chickpea fritters in buttermilk curry)

I decided to break out the Indian cookbook tonight. I don’t know how authentic the recipes are, but who really cares, so long as you like what you cook.

Bhajia Karhi is listed as “lentil fritters in buttermilk curry” on the recipe, but considering that the recipe called for chickpea flour I thought that it was a bit off. Now, I actually have chickpea flour. I bought it because Isa uses it in a vegan french toast recipe and I honestly thought I’d never have another use for it. Go figure. I bought Chickpea Flour at the Butte Creek Mill in Eagle Point, Oregon. I’m not certain where you might get it yourself elsewhere. Check dry bulk bins and ethnic (middle eastern) stores if you have any.

The recipe is not vegan in that it calls for buttermilk, but you can make vegan buttermilk with your own milk substitute such as soy milk. Simply add 1 tsp souring agent such as lemon juice or vinegar to each cup of milk. Let your new “buttermilk” set for 10 minutes prior to use. And for this recipe I would recommend vinegar, as the lemon flavor might be too strong in this recipe.

Bhajia Karhi
fritters/dumpling:
1 C Chickpea Flour
salt to taste
1/4 tsp turmeric
2 Onions, chopped small
oil for frying

Combine the flour, salt, turmeric, chopped onion (and enough water) to make a stiff batter. Heat the oil and drop in spoonfuls of batter. fry until puffy and light brown then set to drain excess oil.

curry:
3 C vegan buttermilk
salt to taste
1/4 tsp turmeric
1/2 tsp fresh grated ginger (or 1/4 tsp ground ginger)
1 fresh or canned green chili pepper, sliced and seeded
1/2 tsp ground Coriander
1/4 tsp ground cumin
2 tsp flour

In a large pot/pan combine all the ingredients. Bring to a boil then lower heat and simmer uncovered for 10 minutes, stirring occasionally. Add the fritters to the curry and simmer for an additional 5 minutes. Serve immediately.

I served this on a bed of couscous since my father is diabetic and is supposed to stare clear of white rice. (and I’m not hugely on board with brown rice. It’s too nutty)

I’ll post the picture I took (mid-meal) when I can find the cable for that damn camera.

Since going completely vegan on the 1st of October my nails have become stronger. I’ve always had frail brittle nails. I’ve also lost a few pounds. I haven’t made any other changes. I have not added any physical activity. In fact, I may be even less active. If I manage to start getting off my ass I might see some substantial loss.