Bagia

Name: Bagia
Prep time: 20 min
Cook time: 20 min
Total time: 55 min
Yield: 6
Cuisine: Tanzanie
Ingredients: 200 g chickpea flour; 180 g onion; 80 g carrot; 60 g green bell pepper; 10 g fresh coriander; 160 ml water added gradually; 4 g baking powder; 3 g salt; 1 g ground cumin; About 800 ml frying oil, with an estimated 35 g absorbed by the batch

🧅 Small chickpea-flour fritters with onion, carrot and coriander.

Ingredients

200 g chickpea flour
180 g onion
80 g carrot
60 g green bell pepper
10 g fresh coriander
160 ml water added gradually
4 g baking powder
3 g salt
1 g ground cumin
About 800 ml frying oil, with an estimated 35 g absorbed by the batch

Preparation

Slice onion very finely, grate carrot, finely dice pepper and chop coriander. Mix chickpea flour, baking powder, salt and cumin

add vegetables and water gradually to make a thick spoonable mixture.

Rest 10 minutes. Heat oil to about 170 °C in a stable deep saucepan, never filled beyond one-third.

Drop small spoonfuls in spaced batches. Cook each batch about 4–5 minutes, turning regularly until golden. Drain on a rack or suitable paper and open one test fritter to ensure its centre is cooked, not doughy.

Make about 18 small pieces, cool 5 minutes and serve 6 portions of 3. Total batch cooking is about 20 minutes. The bath is not entirely eaten and absorbed oil is estimated.