IngredientsViungo
- 2 cups gram flour (besan)
- 1/2 cup rice flour
- 1 tsp chilli powder
- 1 tsp cumin
- 1 tsp salt
- 1 onion, finely sliced
- 1 cup water
- Chamamba sunflower oil for deep frying
- Vikombe 2 vya unga wa dengu (besan)
- Nusu kikombe cha unga wa mchele
- 1 tsp pilipili nyekundu
- 1 tsp bizari
- 1 tsp chumvi
- Kitunguu 1, kilichokatwa nyembamba
- Kikombe 1 cha maji
- Mafuta ya alizeti ya Chamamba kwa kukaangia
MethodMaelekezo
- Mix the flours, spices and salt. Add water gradually to make a thick batter.
- Stir in the sliced onion and a handful of chopped potato or spinach if you like.
- Heat oil to medium-hot. Drop spoonfuls of batter into the oil.
- Fry until crisp and golden. Drain and serve with kachumbari.
- Changanya unga, viungo na chumvi. Ongeza maji taratibu hadi upate unga mzito.
- Weka kitunguu kilichokatwa, na viazi au mchicha kidogo kama unapenda.
- Pasha mafuta moto wa wastani na dondosha vijiko vya unga ndani yake.
- Kaanga hadi ziwe kali na za dhahabu. Chuja na utumie na kachumbari.
Tip: Kidokezo: Keep the batter thick so the fritters stay crisp rather than soggy.Weka unga mzito ili bhajia zibaki kali na zisiwe laini.
