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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.