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Yogi Bhajan’s Hot Chapattis: Spicy Corn & Garbanzo Fritters

Enjoy these patties as a side dish or savory breakfast served with yogurt. Spices and herbs may be doubled or tripled as desired. For a wheat-free version, you can safely omit the whole wheat flour. In this case you should increase amount of besan.

Yield: 12 servings

l½ cups besan (garbanzo/channa flour)

1 cup cornmeal

1 cup whole wheat flour

½ cup prepared mustard

¼ cup tamari soy sauce

½ cup sesame oil

½ cup water

1 large onion, diced

10 cloves garlic, chopped

1 teaspoon cayenne

1 teaspoon basil

1 teaspoon turmeric

½ teaspoon black pepper

1 tablespoon garam masala

l ½ teaspoons cumin seeds

2 cups chopped vegetables (optional)

Oil for frying

Combine besan, cornmeal, and wheat flour. Add mustard, tamari sauce, oil, and just enough water to make a sticky, thick paste. Add onion, garlic, and all remaining ingredients except chopped vegetables and oil for frying. Set aside for at least 15 minutes.

Then add vegetables. Form into 4-inch patties about ½ inch thick. Heat ¼-inch oil in a heavy skillet and fry patties until browned on both sides (or bake on lightly oiled baking sheet at 400° for 10 minutes, flip over, and bake another 8 minutes). Serve with yogurt.

© 2015 Siri-Ved Kaur Khalsa

This recipe can be found in From Vegetables, With Love by Siri Ved Kaur, available through KRI.

Siri Ved Kaur has been a part of the 3HO/Sikh Dharma community since 1971, when she served as Yogi Bhajan’s personal cook for several years. She has authored three cookbooks (Conscious Cookery - 1978, From Vegetables with Love – 1989, and From Vegetables, with Love: Recipes & Tales from a Yogi’s Kitchen - 2015) and written numerous columns for Beads of Truth, Aquarian Times, YogaMint, and HealthWorld Online. Mother of three grown daughters, she now resides in Bakersfield, California with her husband, Gurujodha Singh. http://consciouscookery101.com/