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Hi Sam, yes you can make bhajia without besan except for the taste will be different but tasty as well. Cooking is all about taste and creativity. Sometimes it’s all about availability of resources too. You can search for more videos on CZcams and see for yourself that creators have made bhajia with all purpose flour only. Thank you 🙏

In Fiji, we use plastic wrappers and not butter paper which is parchment paper and is used for baking and not steaming. In India, they use besan paste which binds the leaves well, whereas in Fiji, we use assorted lentils which can distort the rolls after steaming. That is the reason, we use plastic or glad wraps to keep the saina in shape. You can search for more Fiji videos and see how they make their sainas. Different countries and people living there, make same dishes, but in various ways. We should see things with an open mind. My sainas came out quite well though and nobody ever got hurt or sick eating it.

@@sanjeetaskitchen7767 I truly appreciate Fiji Indians using assorted lentils for making the paste. Since in India, we get freshly ground flours of mung dal as well as urad dal easily, I plan to mix these flours with besan to make the patra paste next time. In my part of India, we add a little yogurt instead of imli and also add a tbsp of jaggery powder as well as fresh coriander leaves to the paste. I agree that each region has it's own version of the recipe, which is wonderful. I however uphold my opinion of not wrapping the patra/patroda with plastic sheets while steaming. It's definitely injurious to health in the long run. I prefer binding the rolls with pure cotton thread, or the stems of edible creepers in villages, or most commonly, tearing a stripe from old cotton cloth and using it to tie the patra rolls. This ages old technique is definitely more eco friendly and health friendly. 🙏

Thank you for bringing that to my attention. I never actually thought about the side effects.

Hi, yes you can add rice of your choice & instead of ghee, oil.

@@sanjeetaskitchen7767 thanks alot

Golden pompano!

I guess yeast is good for bread & buns. If you are using self raising flour, than you are good to go, however with normal flour, baking powder is a better option. Thank you

Dear Jacqui, I am not a chef but I love to cook, thus am sharing the way I prepare food for my family. Secondly I keep my nails short & clean. Majority of us don’t wear hand gloves either when preparing food at home. Thanks 😊

Thank you ❤️😊

Only if you fry immediately after mixing the ingredients, however if you set it aside for 30 minutes, it comes out fine. Mine didn't soak any oil.

Yes, you can 😊

@@sanjeetaskitchen7767 Thank you for the reply! I made this the other night and my friends loved it. Tasts just like my family makes. Thank you!

Hi Nick, I didn't add baking powder because I have used self raising flour instead of normal flour.

Hi Sonia, the ingredients are in the description box & instructions are from the beginning to the end of the video. Thanks

Her slow video ain’t enough for you Karen!

Hi Daisy, we use basmati, calrose, jasmine & long grain rice. It depends from person to person.

Hi Robert, it’s Chinese okra.

Hi Vanisri, I don’t put tamarind towards the end. This is how my mum cooks & I have learnt it from her. For me, the first stage of cooking is very important where you cook the meat on low heat for at least 15-20 minutes till oil separates & than add water, or else the meat will have a fishy taste. However everybody have their way of cooking & you are most welcome to add tamarind.