Holi Hai!
>> Saturday, 3 March 2007
In preparation for my column this week, I thought I'd try my hand at making phulourie and biganee. Phulourie is a seasoned splitpea and flour batter that's deep fried. Biganee is thinly sliced eggplant that's dipped in the phulourie batter and deep fried. Both are served with what we call sour or chutney.
These are just two of the foods made by my extended family to celebrate Phagwah/Holi. Read the column for more.
Phulourie batter
Phulourie frying
Cooked phulourie
Biganee frying
Biganee and sour
7 comments:
On reflection - there is nothing quite like fried dough eh? You can make it sweet or savoury and add so many flavourings and other ingredients to it.
Yeah, the only drawback is a moment on the lips, eternity on the hips (lol).
Cynthia, you have a great thing going here. your dish here brings back fond memories of saturday afternoons with bhajjis and chai.
Jai and Bee
Jai & Bee, thank you! It really means alot.
anonymous said... nonsense
who cares about your hips - just eat the stuff and be grateful that we still have something to look back on and say: those were the days....
Keep up the good work Cynthia!!!!
these are called Bhaajiyas in hindi(India)..its a very common street food.... We use a batter of chickpea flaour with some spices like chilli-turmerc,salt.Add a little bakign soda and you can get a yummy crisp coating. Just like eggplants,these are made with capsicum,potatoo slices,jalapeno,cauliflower...a whole lotta veggies!
@ Zorina - so ture! :))
@ Supriya - other veggies too. Of course! why did I not think of that?! Thanks, Supriya.
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