Ingredients Jump to Instructions ↓

  1. 4 Onions - grated

  2. 8 Garlic - finely minced

  3. 2 tablespoons 30ml Minced seeded fresh hot chilies

  4. 1/4 cup 23g / 0.8oz Minced fresh parsley

  5. 1 teaspoon 5ml Grated fresh ginger

  6. 1 teaspoon 5ml Minced fresh cilantro

  7. 1/8 teaspoon 0.6ml Ground coriander

  8. 1/8 teaspoon 0.6ml Fenugreek

  9. 1/8 teaspoon 0.6ml Cumin

  10. 1/8 teaspoon 0.6ml Cayenne

  11. 1/8 teaspoon 0.6ml Cinnamon

  12. 1/2 teaspoon 2 1/2ml Sugar

  13. 1/4 teaspoon 1 1/3ml Coarsely ground black pepper

  14. Salt to taste

  15. 2 Eggs

  16. 1/2 cup 31g / 1.1oz Unbleached all-purpose flour

  17. Oil for frying

Instructions Jump to Ingredients ↑

  1. Mix all of the ingredients except the oil together well. Fry a small patty in a bit of oil in a skillet to test for seasoning. Add salt and more cayenne at this time if you wish. Divide into 16 to 20 equal portions and form into balls. You may need to lightly dust your hands with flour to prevent sticking.

  2. Put 4 inches of vegetable oil into a deep fryer or wok and heat to 375 degrees (the oil should be hot but not smoking). Fry the bhugias a few at a time for 3 to 4 minutes or until golden brown. Fry one first and break open to make sure they will be done on the inside, reduce the heat slightly and test again. Drain thoroughly on paper towels and serve hot.


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