deivan steele’s

LITTLE THINGS WITH GREAT LOVE

BADJIAS RECIPE (makes approx 30-40 small badjias)

Badjias are meant to be finger food, something you might serve at a party. Many variations exist with different fillings, but they’re meant to accommodate whatever you might have in the fridge. Don’t be afraid to experiment with other combinations of vegetables, and see what works for you!

Ingredients

2 loosely packed cups spinach, washed and dried--chopped

2 small-medium onions, roughly chopped, not diced

2 cups chickpea flour

¼ tsp baking powder

¼ tsp baking soda

Salt (to taste)

¼ tsp of sugar

Optional: 1 green chili pepper (jalapeno), chopped finely (or ½ tsp dry chili powder)

1 tsp cumin

Canola oil (for frying)

Optional: other fillers--eg. shredded potato or sweet potato, ½ iceberg lettuce, zucchini, fresh green onions chopped, fresh cilantro (coriander) chopped

1. Heat oil on medium in a large pan/pot. Make sure it’s deep enough for a couple inches of oil. As the badjias absorb oil, you might need to add more to the pot and reheat.

2. While oil heats, combine spinach, onions, jalapeno or chili powder, and any other fillers together in a medium bowl. Add 1 tsp salt and cumin. Using your hand, break up onion pieces that stick together.

3. Add chickpea flour, sugar, baking powder, and baking soda. Combine thoroughly with hands.

4. Add half a cup of cold water and combine. Add more water or chickpea flour as needed to create a wet, runny batter.

5. Test oil temperature by dropping a small portion in. If it floats to the surface, use a teaspoon to dollop in the mixture. The oil should not be spurting out of the pan. Depending on the size of your pan, you should be able to fit in between six and ten at a time.

6. Using a slotted spoon or skimmer, flip over once the mixture begins to stick together and turn golden. Flip again if necessary until both sides are golden brown. Place in a colander with paper towel to soak up the excess oil. 

To store and reheat badjias: store in a paper bag, which will soak up excess oil, in the fridge. When reheating, use a toaster oven or full-size oven if possible to keep badjias crispy.

DIPPING SAUCE IDEAS--OR TRY YOUR OWN!

1. Mix ketchup with a splash of soy sauce and lemon juice.

2. Mix ketchup with one teaspoon sriracha

3. Mix mayonnaise with one teaspoon sriracha

4. Mint sauce or plum sauce (buy at your local store)

5. Fresh mint chutney: Blend one cup cilantro or parsley, one cup mint, diced jalapeno, a thumb of ginger, ½ a tomato, ½ a white onion, 2 tbsp white vinegar, 1 tsp white sugar, and salt to taste.