Bhajia recipe - Shirley Lala
Operations Manager at Avis Budget
I started cooking when I was 16years old. Was always a helping hand for my mummy but my ma always encouraged me to learn cooking when I’m ready. She always said, cooking is an art, you have to have love and passion for it.
My mum is my inspiration. Learnt soo much from her, until today still inheriting her recipes.
During primary school fundraisers my mum used to cook this dish. It was that consistent that my friends in school used to call me BHAJIA. I’ve made this dish in many family functions, catered for prayers & weddings.
I certainly have a big list of restaurants I would like to visit. One on top of my list is Tetsuya restaurant in Sydney by Tetsuya Wakunda. I visited his restaurant in Singapore called Waka Ghin inside Marina bay sands. I would love to get a cooking lesson from him.
- Besan (chick pea flour) Plain flour
- Roasted cumin seeds
- Baking powder
- Salt to taste
- Oil for deep frying.
- Grated Potato
- Grated Carrot
- Baby Spanish leaves
- English cabbage
- Coriander leaves
- Step 1: mix all dry ingredients.
- Step 2: mix batter separately until it reaches right consistency, not too thick not too runny
- Step 3: pre heat wok or frying pan with oil.
- Step 4: mix both ingredients and batter together while you waiting for oil to pre heat
- Step 5: deep fry on very medium to low heat.