Crispy hot chickpea batter fried green beans served with a cool and spicy harissa aioli!
Bhajis are simply sliced vegetables dipped in a chickpea batter and deep fried. Thick slices of potatoes, onions and green bananas are very traditional. They are very often sold by street vendors and prepared at every home for a great evening snack and special occasions.
Though bajji batters are a lot thicker, this recipe makes for a much thinner batter, more like a tempura.So, you would have a thin coating around the vegetable making a crispy fritter.
Originating from North Africa and Middle East, Harissa is a chilli paste made with different types of peppers, garlic, olive oil, vinegar and salt. I used mild but feel free to cater to your spice level.I prefer to skip the process of emulsifying yolks and oil to make a aioli from scratch, you are standing behind a hot stove anyways! Stir harissa into store bought mayonnaise along with siracha and garlic, to make a cool and slightly spicy dipping sauce for our bhajis.
The bhajis are best served fresh, hot from the stove. Crispy on the outside and hot inside dipped in a cool and spicy aioli, you are in bhaji heaven:)
-Some flours absorb more water than others, so water in the batter needs to be adjusted. We are aiming for a thin coating of batter!
-Products that I used for this recipe:
Makes a great snack or appetizer and look you are eating a green veggie!!
Green Bean Bhaji with Harissa Aioli
Green Bean Bhaji
60 green beans, stem ends trimmed
1/2 cup chickpea flour or besan
1/2 cup rice flour
1/2 teaspoon salt
1/2 teaspoon cayenne pepper powder
1/8 teaspoon turmeric powder
3/4 cup + 2 tablespoons water (refer notes)
3 cups vegetable oil, for frying
1/2 cup mayonnaise
1/4 cup mild harissa sauce
1 teaspoon siracha sauce
2 garlic cloves, grated
2 tablespoons water
To make green bean bhaji,
Wash and towel dry green beans.
Whisk next 6 ingredients (chick pea flour to water) together in a shallow dish.
Heat vegetable oil in a 9-inch cast iron skillet over medium heat until moderately hot (325 degrees F).
Stir around 10-12 green beans in the batter, until evenly coated. Transfer beans into the hot oil (allowing excess batter to drip off) and fry for 2 -3 minutes, turning once after 1-2 minutes, until golden brown in color. Drain on paper towel lined platter.
Repeat process with remaining beans.
To Make harissa aioli,
Stir all ingredients together.
Serve green bean bhajis hot with aioli.
Makes 6-8 servings