Total Time
40mins
Prep 10 mins
Cook 30 mins

Great served as an appetizer. Serve with a tomato or mango chutney or a raita . These little onion 'fritters' are gluten-free. Serves 4

Ingredients Nutrition

Directions

  1. Sift the chickpea flour , salt, bicarb and rice flour into a large bowl. Add the fennel and cumin seeds. Mix thoroughly.
  2. Add the chillies, onions and coriander.
  3. Gradually pour in the water and mix until a thick better is formed and all the other ingredients are thoroughly coated with it.
  4. Heat oil in a deep-fryer or saucepan to 180°C / 350°F , or until a cube of bread browns in 30 seconds. ( If the oil is not hot enough the bhajis will turn out soggy).
  5. Add as many 1/2 tablespoons of the batter as will fit in a single layer, without overcrowding.
  6. Reduce the heat slightly and cook the bhajis for 8-10 minutes, until golden brown and crisp.
  7. Remove from the heat and drain in kitchen paper. Keep hot in a low oven while you cook the remaining batter.