Friday 21 October 2016

Onion Bhajis

vegan, gluten free
Quick and easy to make, these are great served as a starter before your favourite curry. You might like to try your own veggie mixes: sliced mushrooms and green beans work well, or sliced courgettes or green peppers.


115g chickpea flour  
55g rice flour  
½ teaspoon salt  
½ teaspoon turmeric  
½ teaspoon coriander  
1/4 teaspoon chilli powder  
1 teaspoon cumin  
2,5 cm piece of fresh ginger, peeled and grated  
2 garlic cloves, finely chopped  
200ml cold water  
2 large onions, thinly sliced  
1 litre sunflower oil for deep-frying


Sift the flours, salt and ground spices into a mixing bowl, stir in the cumin seeds, ginger and garlic, then whisk in the water to make a smooth batter. Add the cauliflower and onions and toss gently the batter.

Heat the oil in a large saucepan to 190C, or until a cube of bread browns in 30 second. Carefully drop heaped dessertspoonfuls of the onion mixture into the hot oil. Cook for about 3 minutes, until golden brown.

Lift out with a slotted spoon and drain on kitchen paper. Continue deep-frying the bhajis in batches until all the mixture has been used. Serve warm .

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