Potato and Onion Bahjias

Name: Potato and Onion Bahjias
Yield: Approx 2-3 servings
Cuisine: British
Ingredients: 8/9 tablespoons gram (chickpea) flour OR substitute with all-purpose flour; 1 teaspoon baking powder; Paprika (to taste - around 1 teaspoon); Turmeric (to taste - around 1 teaspoon); 1-2 cloves garlic; Ginger (to taste - around 1 teaspoon dried or fresh grated); 1 teaspoon salt; Chilli flakes/powder (to taste - around 1 teaspoon); 1 onion; 1-2 medium potatoes; Coriander (to taste - around 1 teaspoon ground); 1/2 glass water (approx. 100ml); Oil to fry (canola recommended)

UWE.HallsLife @cook_21414593

University of the West of England, Bristol

This delicious recipe comes from one of our fantastic students, Chebet @chebsfoodiechronicles - follow on insta for more fantastic recipes!

"First time making bahjia and they turned out so perfect! I didn't have gram flour and fresh coriander at the time so I used, all purpose flour, baking powder, Paprika, turmeric, Garlic and ginger grated, salt, chilli flakes, thinly sliced onion rings, coriander chopped, and half a glass of water to make the paste. These bahjias paired with tamarind sauce SLAPPED😍" #uwehallslife

This delicious recipe comes from one of our fantastic students, Chebet @chebsfoodiechronicles - follow on insta for more fantastic recipes!

UWE.HallsLife @cook_21414593

University of the West of England, Bristol

This delicious recipe comes from one of our fantastic students, Chebet @chebsfoodiechronicles - follow on insta for more fantastic recipes!

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Ingredients

Approx 2-3 servings

8/9 tablespoonsgram (chickpea) flour OR substitute with all-purpose flour
1 teaspoonbaking powder
Paprika (to taste - around 1 teaspoon)
Turmeric (to taste - around 1 teaspoon)
1-2 clovesgarlic
Ginger (to taste - around 1 teaspoon dried or fresh grated)
1 teaspoonsalt
Chilli flakes/powder (to taste - around 1 teaspoon)
1onion
1-2medium potatoes
Coriander (to taste - around 1 teaspoon ground)
1/2 glasswater (approx. 100ml)
Oil to fry (canola recommended)

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Steps

1

Pre-boil potatoes: slice potatoes and boil with turmeric and a bit of salt until slightly soft.
2

Slice onions.
3

Combine flour, baking powder, paprika, turmeric, garlic, ginger, salt, chilli flakes, coriander, and water to form a paste.
4

Coat potatoes and onions in the paste.
5

Heat oil up slowly in non-stick pan. TIP: ensure the pan or pot you use to fry is non stick and that the oil is very hot to avoid having your bahjias stick to the bottom.
6

Place onions and potatoes onto pan and reduce to about 3/4 heat. You will may need to fry them in batches depending on the size of your pan.