Mixed Vegetable Bhajias

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Posted By: MD
Posted In:  Ethnic
Page Views:  932 views
Preparation Time:  60 minutes
Cooking Time:  60 minutes

Other Info

Serves:  15-20 tortillas

Additional information: Note: Add 2 Tbsp. Lite soysauce. Blend until smooth.

In buttered 9-11 inch pyrex dish alternate ingredients as follows: potatoes, gluty mixture, soycheese, tomato sauce, ending
with cheese on top.

Put in oven bake at 350 degrees Farenheit for 30-35 minutes or until browning occurs at top (cheese is bubbly!!!)

Fat: less than 7 grams!* Cholesterol: less than 10 grams!*

*= Depends on chosen fat use


  • 1/2 cup Chick-pea flour (original recipe said could sub
  • pinch baking powder
  • 1/4 teaspoon chili powder
  • pinch tumeric
  • 1/2 teaspoon cumin seeds, crushed
  • 1/2 teaspoon coriander seeds, crushed
  • 1-2 cilantro leaves, chopped (optional)
  • 1 oz. zucchini
  • 1 oz. eggplant
  • 2 oz onion


Sift flour and baking powder into small mixing bowl, add all spices and cilantro. Add 1/3 cup water and mix well, making a smooth batter. Let stand 15 minutes. WSH, DRY AND SLICE ZUCCHINNI, eggplant and onion into fine rings. Just before you are ready to cook, add to chickpea batter, coating them well. The original recipe would have you use a pam sprayed pan, or a bit of oil, but I found out that you could spoon out little "pancakes" of this stuff onto a nonstick baking sheet, and broil it a few minutes, til brown, flip and do the other side. They get nice and crispy (ok, not deep fried) but not bad. Pretty good, actually.

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