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by **fatgit** » Mon Mar 26, 2012 7:09 pm

Oh, and we only use Gram (chickpea) flour for Bhajis. I've never tried it for anything else.

by **Dogfish** » Mon Mar 26, 2012 7:25 pm

Gotcha. We do basically the same except let it sit for an hour in one lump, then fry.

by **tomwal** » Tue Mar 27, 2012 8:44 am

fatgit wrote:Oh, and we only use Gram (chickpea) flour for Bhajis. I've never tried it for anything else.

Hi, do you have the recipe for your bhajis.

Thanks

Wal

by **wheels** » Tue Mar 27, 2012 1:50 pm

Mine's here:

http://www.localfoodheroes.co.uk/?e=636

There's a thread on bhaji's here:

http://forum.sausagemaking.org/viewtopi ... ight=bhaji

Don't forget the tamarind chutney, it's addictive. The recipe's in the top link.

Phil

by **tomwal** » Wed Mar 28, 2012 10:09 am

Thanks Phil

Wal

Chapatti Flour