East African Chickpea bhajia

IN SWAHILI: Bhajia za Dengu

Makes about 30 bhajias

2 cups very fine chickpea flour
1 ½ tsp. baking powder
1 tsp. salt
¾ – 1 cup coconut milk
2/3 cup finely chopped onions
1/3 cup fresh chopped cilantro
1/2 tsp. chopped fresh hot peppers
Vegetable oil for deep-frying

  1. In a mixing bowl, mix gram flour, baking powder, and salt. Then add ¾ cup coconut milk; mix well. If it is too heavy, add the remaining ¼ cup of coconut milk. NOTE: if you want to have nice almost round shape, make sure your batter is heavy. In that case ¾ cup coconut milk would be enough.
  2. Add onions, cilantro, and hot peppers. Mix very well.
  3. Heat the oil for deep-frying; drop a teaspoon full of batter into the hot oil (or use a small scoop spoon). Fry until golden brown. Continue until the batter is finished. Drain the bhajia on a paper towel to soak up excess oil.
  4. Serve with coconut chutney.

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