Delicious fried morsels (bhaja) from A Taste of India (USA) by Madhur Jaffrey

  • spinach
  • chickpea flour
  • chile powder
  • eggplants
  • rice flour
  • sweet potatoes
  • turmeric
  • potatoes
  • zucchini blossoms
  • white poppyseeds
  • EYB Comments

    Use the vegetables listed singly or in combination.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Use the vegetables listed singly or in combination.

  • PinchOfSalt on August 05, 2013

    The batter is very, very thin. The cooked coating is very delicate and fairly crisp, somewhat like tempura. Even using the optional red pepper, the flavor was mild. The white poppy seeds lent a toasty crunch and flavor. Nice, but I think I prefer the more robust recipe from Dakshin ( better. See Vegetable bajji (

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