I followed up on Nicky's suggestion of making Bhajia with gram flour.
They made a delicious snack when I cleaned out items from the
vegetable crisper. Here's the formatted recipe.


-= Exported from BigOven =-

Bhajia (Indian Vegetable Fritters)

A low carb, diabetic-friendly, spicy treat

Recipe By: Pete & Peggy Romfh
Serving Size: 4
Cuisine: Indian
Main Ingredient: Vegetables
Categories: Low Sugar, Diabetic, Vegetarian, Low Carb, Meatless,
Vegetables, Snacks, Side Dish, Appetizers

-= Ingredients =-
~~ -- Fritters -- ~~
1 cup Cauliflower ; - shredded
1 cup Carrot ; - finely shredded
1 cup Broccoli stems ; - finely shredded
1 medium Jalapeno pepper ; - finely diced (optional)
2 tablespoons Chickpea flour ; - Besan
1 tablespoon Curry powder ; - as hot as you like
1/4 teaspoon Salt
2 tablespoons Water ; - as required
~~ -- Batter -- ~~
1/4 cup Chickpea flour
1 teaspoon Curry powder
3 tablespoons Water
~~ -- Dipping Sauce -- ~~
1/2 cup Yogurt ; - plain, low fat if desired
1/4 teaspoon garlic powder
1/4 cup Cucumber ; - seeded & shredded
~~ -- Oil for Frying -- ~~

-= Instructions =-
Mix the fritter ingredients together, adding enough Besan to make the
mixture sticky. Taste the mixture and adjust spices or salt as
desired. Allow to sit for 5-10 minutes while you make the batter and
dipping sauce.

Heat the oil in a saucepan or deep fryer to medium hot. A small bit of
fritter mix should sizzle right away but not burn in less than a
minute. Scoop spoonfuls of fritter mix and form into walnut sized
balls. I use a small ice cream scoop and it's about the right size.
Drop the balls into the hot oil and fry them to a golden brown. Drain
them and set aside until the batch is done.

Now take the fried fritters and roll them in the batter to coat each
one. Allow them to drain briefly then fry again until deep golden
brown. This "second cooking" yields a crispy outside and tender
vegetables inside. Remove and drain thoroughly on paper.

Serve these hot, presented with the cold yogurt dip or the chutney of
your choice.
Make about 12 fritters and 1/2 cup of sauce.

Each (3 fritters & 2 tbs sauce) contains an estimated:
Cals: 81, FatCals: 18, TotFat: 2g
SatFat: 0g, PolyFat: 1g, MonoFat: 1g
Chol: 2mg, Na: 190mg, K: 382mg
TotCarbs: 13g, Fiber: 3g, Sugars: 6g
NetCarbs: 10g, Protein 5g

NOTE: There's nothing sacred about this choice of vegetables. If you
have other ingredients in your crisper (onions, sweet potato,
rutabaga, etc.) give them a try. We cooked what we had on hand.


** Recipe, with photo, at: www.bigoven.com/recipe163232 **
** Easy recipe software. Try it free at: http://www.bigoven.com **


Enjoy !!
Pete Romfh, telecom geek and amateur gourmet.
Houston, TX, USA