This weekend my three sisters are seeing each other after many months of quarantine. It is a lovely family reunion – without me this time. It is too hard to go from Colorado to Ohio right now. Wanted to make some comfort food so I don’t feel like I am missing out. I always love the bhajiyas my mom fries them in chickpea flour – they are wonderful on a rainy day.
I got the idea for the sandwich from our travels in Sicily – they have a fried chickpea sandwich called a Panzella. So instead of just a chickpea dough fritter I decided to add some Indian spices and some greens – to make it a sandwich for lunch. It took my bhajiyas to another level. Here is the recipe
- 1/4 tsp Black pepper, ground
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1 cup Chickpea flour
- 1 tablespoon yogurt
- 1 tsp Salt
- 1/4 tsp Turmeric
- 1/4 tsp garlic salt or 1 clove of garlic
- 1/4 tsp ground ginger or 1/8 tsp of shredded fresh ginger
- 1/4 onion
- 1/2 tsp cilantro
- Pinch of toasted cumin
- 3 tablespoon of yogurt
- 1 cup vegetable oil
- 1 piece of foccacia bread
- 1 cup mixed greens
- 1 tablespoon ranch
1) Cut the onions into half-moon slices, separating each individual slice.
2) Place in a large mixing bowl, and add the garlic, ginger, spices, cilantro and baking powder, and mix gently until combined.
3) Add the chickpea flour and yogurt, a little at a time, until all the onions are coated well. The mixture should not be a batter but thick enough to hold it’s shape and hold together well — like a thick paste.
4) Let sit for 2 hours. The water will come out of the onions and make the mixture more gooey.
5) Heat up oil. Test to see if it is hot enough by dropping a small piece of the dough to see if it floats up. Drop all the onions in the batter – cook until golden brown.
6) Add ranch, greens, and bhajiyas to sandwich. Enjoy.