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Food Fare: Middle Eastern RecipesBajiyos

Djiboutian fried vegetables

Prepare vegetables by slicing, making sure the slices are neither too thick nor thin. In a bowl, mix together the rice flour, gram flour, salt, cumin seeds and turmeric powder. Add enough water to make a thick batter. Heat vegetable oil in a large skillet. When oil is hot, take one tablespoon and add to the batter mix. Dip sliced vegetables and Ajwain leaves into batter, shaking lightly to remove excess. Drop into hot oil; cook over medium heat until golden brown. Drain on paper towels before serving.

 

Suggestions: Serve with green chutney or tomato sauce.

 

*Note: Ajwain leaves (also known as Bishop's Weed) come from the Ajwain plant, which is native to India and Pakistan. Seeds from the plant are also used as a spice, similar to caraway. Ajwain leaves can usually be found at specialty stores or ordered online, but if they are unobtainable in your area simply omit them from the recipe.

 

**Note: Gram Flour is made from ground chickpeas. It can be found at most health food stores or gourmet specialty shops.

 

Related Link:

Food Fare Culinary Collection: Arabic Cookery

 


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