Bhajias

Directions

1. 1
   Heat the olive oil in a frying pan over a medium heat and gently fry the onions until soft.
2. 2
   Add the turmeric and curry powder and cook for 2 minutes more.
3. 3
   Add the eggplant, carrot and potato and cook for 3 minutes, until the vegetables begin to soften.
4. 4
   Put the gram flour and salt into a large mixing bowl and season with freshly ground black pepper.
5. 5
   Slowly add enough water to give a batter consistency, stirring to keep the mixture smooth.
6. 6
   Add the cooked vegetables and the chopped spinach.
7. 7
   Heat the oil in a deep fat fryer or work to 375F and drop in scant tablespoons of the batter mixture.
8. 8
   Cook until puffed up and golden brown.
9. 9
   Drain on kitchen paper and serve hot with.
10. 10
    These are especially nice served with yoghurt and cumin dip.