Onion Bhajis With Spicy Tomato Sauce

Submitted for ZWT 6

• Ready In: 1 hr 5 mins
• Serves: 6-8
• Yields: 25 bhajis

Ingredients

• Sauce

• 2 -3  chilies, minced (to taste)
• 1  red pepper, diced
• 1 (15 ounce) can chopped tomatoes
• 1⁄4 cup water
• 2  garlic cloves, finely chopped
• 2  tablespoons soft brown sugar
• 1 1⁄2 tablespoons cider vinegar

• Bhajis

• 1  cup all-purpose flour
• 1⁄4 cup water
• 2  teaspoons baking powder
• 1  teaspoon salt
• 1⁄2 teaspoon chili powder
• 1⁄2 teaspoon ground turmeric
• 1  teaspoon ground cumin
• 2  eggs, beaten
• 1  cup fresh cilantro leaves, chopped
• 4  onions, sliced very thinly
•  oil (for deep frying)

Directions

1. Combine the sauce ingredients with 1/4 cup water in a saucepan. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until it thickens. Remove from heat.
2. To make the bhajis, sift the flour, baking powder, spices and 1 tsp salt into a bowl. Make a well in the gener and gradually add the combined egg and 1/4 cup water. Whisking until smooth. Stir in coriander and onion.
3. Fill a deep heavy-based saucepan one third full of oil. Cook a tablespoon sized ball of mixture in the oil in batches for 90 seconds each side, or until golden brown. Drain. Serve with sauce.