By Lee Holmes from Supercharged Food (This recipe is from her new book Eat Right for your Shape)
Lee has adapted the traditional Baji recipe to make it more suitable for the fiery types:
“The absence of spicy heat makes it the perfect snack to balance out the Pitta dosha which is commonly fiery and ‘hot’ in its inherent characteristics of competitiveness, irritability, and the physical symptoms of skin rashes, inflammation and hypertension when in an unbalanced state.
My version will also be seen majoring on the superstar ingredient; broccoli. Broccoli is an excellent source of vitamin C, folate, vitamin K and chromium. It’s also high in fibre to aid in detoxifying the digestive system. As broccoli contains subtle bitter qualities that mimic the energy of air and ether; the effect on the fiery pitter is one of lightening, refreshment, toxin removal and cleansing.
The combination of the chickpea flour and brown rice flour makes a coating of complete protein; transforming it into a snack that’ll fill and satisfy your hunger for longer, as well as stabilising blood glucose levels. “
- 300 g (10½ oz/2½ cups) besan (chickpea) flour
- 2 tablespoons brown rice flour
- pinch of bicarbonate of soda (baking soda)
- Himalayan salt, to taste
- 500 ml (17 fl oz/2 cups) filtered water
- extra virgin coconut oil, for shallow-frying
- 120 g (4¼ oz/2 cups) broccoli florets
Chia jam and Carrot and beetroot raita, to serve (recipes below)
- Sift the flours, bicarbonate of soda and salt into a medium bowl. Gradually add the water, stirring well to avoid lumps.
- The mixture should have a smooth, paste-like consistency.
- Heat some coconut oil (about 4 cm/1½ inches deep) in a medium, heavy-based saucepan over medium–high heat. Once the oil is hot (a small broccoli floret should sizzle and float), working in batches, dip the broccoli florets in the batter to coat well.
- Drop into the pan and cook until crisp on all sides. Lay on paper towel to drain off any excess oil while you cook the next batch.
This natural, sugar-free jam suits all doshas. Fruit jams are delicious, but obtaining the desired consistency and firmness usually requires a large quantity of white sugar. This recipe uses chia seeds to create a perfect consistency, and rice malt syrup to add sweetness to the apple and berries. Delicious on its own, it can be used as a topping for pancakes – or a dollop added to the mixing bowl will sweeten up cakes, and a spoonful added to the pan will highlight curries.
- 1 apple, cored and grated
- 125 g (4½ oz/1 cup) mixed berries
- 250 ml (9 fl oz/1 cup) filtered water
- 90–120 g (3¼–4¼ oz/¼–1⁄3 cup) rice malt syrup, to taste
- 35 g (1¼ oz/¼ cup) chia seeds
- Combine the apple, berries, water and rice malt syrup in a small, heavy-based saucepan over medium heat and bring to the boil.
- Reduce the heat to low and simmer for 20 minutes or until the consistency is thick.
- Remove from the heat, stir through the chia seeds and transfer to a sterilised jar.
- The jam will keep in the fridge for 5 days.
Carrot and Beetroot Raita
- 520 g (1 lb 2½ oz/2 cups) sheep’s milk yoghurt (use greek style coconut yoghurt if vegan)
- 1 raw beetroot (beet), peeled and grated
- 1 carrot, grated
- 1 onion, finely chopped
- 1 small capsicum (pepper), finely chopped
- 1 garlic clove, crushed
- 1 teaspoon ground cardamom
- Himalayan salt, to taste
- Combine all the ingredients in a large bowl by mixing gently with a spoon.
- The raita will keep in an airtight container in the fridge for 3–4 days.