Ingredients
- 150 (5oz) gram flour
- 4 white onions, finely sliced
- 1 tsp chilli or paprika
- 1 tsp ground cumin
- 1 tsp tumeric
- 1 tsp ground coriander
- 1 tsp fennel seeds
- 1 bunch coriander
Preparation:
- Half fill a large pan with vegetable oil and heat to 175°C.
- In a mixing bowl, stir together the gram flour, all the spices and the chopped coriander. Season to taste. Pour in 150ml (1/4pt) cold water, whisking as you go, until you have a thick, gloopy paste.
- Toss the sliced onions in the batter, and then use tongs to carefully lower small blobs of the onion mixture into the oil. Fry for 3-4 minutes, turning them in the oil every so often, until they are golden and crisp.
- Use a slotted spoon to fish them from the oil. Drain the bhajis well on kitchen paper, and serve alongside a curry or with a selection of dips and chutneys.
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