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
- 150 g chickpea flour, also called gram flour (5 1/2 oz)
- 1 teaspoon salt
- 1⁄8 teaspoon bicarbonate of soda
- 25 g rice flour (1 oz)
- 1 teaspoon fennel seed
- 1 teaspoon cumin seed
- 2 green chilies, finely chopped
- 2 large onions, sliced into half rings and seperated
- 15 g fresh coriander, including the tender stalks, finely chopped (1/2 oz)
- 200 ml water (7 oz)
- sunfloer oil or vegetable oil (for deep frying)
- Sift the chickpea flour , salt, bicarb and rice flour into a large bowl. Add the fennel and cumin seeds. Mix thoroughly.
- Add the chillies, onions and coriander.
- Gradually pour in the water and mix until a thick better is formed and all the other ingredients are thoroughly coated with it.
- 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).
- Add as many 1/2 tablespoons of the batter as will fit in a single layer, without overcrowding.
- Reduce the heat slightly and cook the bhajis for 8-10 minutes, until golden brown and crisp.
- Remove from the heat and drain in kitchen paper. Keep hot in a low oven while you cook the remaining batter.