Onion and Almond Bhajis (Gluten and Lactose Free)
- Ready In:
- 40mins
- Ingredients:
- 13
- Yields:
-
30 bhajis
ingredients
- 50 g lentils
- 2 large onions
- 1 large carrot
- 7.39 ml salt
- 150 g chickpea flour
- 1.23 ml baking powder
- 4.92 ml ground turmeric
- 4.92 ml ground coriander
- 9.85 ml cumin seeds
- 1 medium potato, peeled and grated
- 44.37 ml chopped fresh coriander
- 25 g sliced almonds
- oil, for deep frying
directions
- Soak the lentils in water for 4 hours.
- Put the carrots and onions in a colander, sprinkle with salt and leave to drip for 30 minutes. Squeeze out any moisture.
- Drain and dry the lentils.
- Sift flour, baking powder and ground spices. Add the rest of the ingredients except oil and mix by hand.
- Heat the deep fryer to 170°C/340°F.
- Roll dessert spoonfuls of the mixture into balls and drop in the oil. Fry no more than 7 at a time.
- Cook for 7 minutes until golden, then drain on kitchen paper.
- Serve hot with a sweet and sour sauce such as my * Indian Sweet and Sour Date Sauce, Recipe #372084.
- .
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RECIPE SUBMITTED BY
I live in a beautiful village on the island of Malta ( Europe) with my wonderful daughter, partner and two cats. I love the vineyards infront of my house or walking down to the valley of olive trees.
( I do pick olives every year)
Some years ago I stopped working as a chef but still do a lot of home cooking. What I miss are the expensive ingredients I worked with, its rather hard cooking on a tight budget. My aim is to produce recipes that are very economical and yet nutritious.
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