Title: Maharashtrian cuisine
Content:  Some bhaajis are made with a single vegetable, while others are made with a combination. Bhaajis can be "dry" such as stir fry or "wet" as in the well-known curry. For example, fenugreek leaves can be used with mung dal or potatoes to make a dry bhhaji or mixed with besan flour and buttermilk to make a curry preparation. Bhaaji requires the use of goda masala, consisting of a combination of onion, garlic, ginger, red chilli powder, green chillies, turmeric and mustard seeds. Depending on a family's caste or specific religious tradition, onions and garlic may be excluded. For example, a number of Hindu communities from many parts of India refrain from eating 
Title: Bhojpuri cuisine
Content:  Wheat (Ganhum गँहूम्) and Rice (Chawal चावल) are the staple cereal of most of the peoples. Maize (Makai मकई), Barley (Jau जौ) and Pearl Millet (Bajra बाजड़ा) are also highly consumed in Bhojpuri cuisine. Lentils (daal दाल), beans (lobiya लोबिया, rajma राजमा), meat (sikaar सिकार) (mutton, lamb and chicken; beef and pork are avoided), green vegetables (sabzi तरकारी), leafy vegetables (saag साग), paneer (पनीर), and fish (machhari मछरी) are major constituents of the regular diet of the peoples.
Title: Mangalore bajji
Content:  The main ingredients used to make Mangalore Bajji include maida, curd, gram flour, rice flour, chopped onion, coriander leaves, coconut, jeera, green chillies, curry leaves, and salt. The ingredients are thoroughly mixed to form a hard batter, then shaped into a small ball and deep fried, preferably in coconut oil. It is often served with chutney. Mangalore bajji is also known as goli baje.
Title: Sai bhaji
Content:  The main ingredients used in sai bhaji include chopped spinach leaves, as well as smaller quantities of fenugreek, dill and gongura leaves. The greens are mixed with drained lentils (usually channa dal or moong dal) and cooking oil to prepare the stew. Other ingredients added to the gravy include cumin seeds, ginger and garlic, chopped onions and tomatoes, water, salt, green chillies, turmeric and coriander powders, red chilli powder, brinjals and potatoes. The level of spices used is typically mild. The curry has a smooth and creamy texture once cooked.
Title: Bhaji
Content:  Bhajis are a component of traditional Punjabi Pakistani & Gujarati Marathi, Tamil, Kannada and Telugu cuisine served on special occasions and at festivals. They are generally served with a cup of coffee, tea, or a traditional serving of yameen. They use banana peppers for making mirchi bhajji. Onion bhajis are often eaten as a starter in Anglo-Indian restaurants before the main course, along with poppadoms and other Indian snacks. They may be served with a side of salad and slice of lemon, or with mango chutney, and are traditionally made to a mild taste.
Title: Bajjaria
Content:  Al-bajjaria is a mutton lamb cooked only ghee and placed after cooking on a number of loaves of unleavened bread orsheet, which is cut and placed in the mince and placed aside some green onions and radish as a kind of ornamental.
Title: Pav bhaji
Content:  Pav bhaji is a spiced mixture of mashed vegetables in a thick gravy served with bread. Vegetables in the curry may commonly include potatoes, onions, carrots, chillies, peas, bell peppers and tomatoes. Street sellers usually cook the curry on a flat griddle (tava) and serve the dish hot. A soft white bread roll is the usual accompaniment to the curry, but this does not preclude the use of other bread varieties such as chapati, roti or brown bread.
Title: Bihari cuisine
Content: Kadhi bari - These fried soft dumplings made of besan (gram flour) are cooked in a spicy gravy of yogurt and besan. They go well with plain rice. Khichdi - A mix of rice, dal and several vegetables, steamed together to give a distinctive taste of different ingredients combined in one dish. It is often topped up with ghee. Ghugni - A preparation made of black grams soaked (either lightly or overnight) in water and then sautéed in mustard oil in a wok. All kinds of garam masala made as paste on a sil is used for flavouring; chana is also ground to form a paste used as thickener. This thickens the masala and makes gravy as per desire. After proper seasoning and bhunjana, water is added to the mix for gravy as desired. Pittha - A sort of 
Title: Bihari cuisine
Content:  is another popular dish in Bihar. It is salted wheat-flour bread, filled with boiled, crushed, and fried gram pulses. Malpua is a popular sweet dish of Bihar, prepared by a mixture of maida, milk, bananas, cashew nuts, peanuts, raisins, sugar, water, and green cardamom. Another notable sweet dish of Bihar is balushahi, which is prepared by a specially treated combination of maida and sugar along with ghee, and the other worldwide famous sweet, khaja is made from flour, vegetable fat, and sugar, which is mainly used in weddings and other occasions. Silao near Nalanda is famous for its production.During the festival of Chhath, thekua, a sweet dish made of ghee, jaggery, and whole-meal flour, flavoured with aniseed, is made.
Title: Bhojpuri cuisine
Content:  Holi is one of the largest festival of Bhojpuri region. On this day, meat dishes and alcoholic and non alcoholic drinks (thandai/bhang) are the main attraction. In large families, a Bakra/Khasi (he-goat/sheep) is bought few days before the festival, and is slaughtered on the day of festival. The backstrap and shoulder parts are cut into small pieces and marinated in garlic, onion and few spices and then skewered over charcoal to make Bihari Seekh Kebab. Liver (kaleji) is cut into small pieces and is pan fried with a little salt and pepper. And is one of the delicacies for children. While the rest part of the meat are cooked as korma. The korma is eaten with Pua (a batter of wheat flour and sugar with various dry fruits, deep fried in ghee). Meat dishes are eaten all day and the meat is also shared with neighbourers and relatives. Also a very sweet halwa made up of dry fruits, condensed milk and bhang is prepared. At evening/night, peoples enjoy delicious Pakora, Gulab jamun, Chhole, Dahi-baras, and Kadhi-bari served with boiled rice.

Question: Verify the following claims with "True" or "False": Gram flour and vegetables are main ingredients in bhajji.
Answer: True