Onion bhajis
Ingredients
- 60 g 2¼ oz gram flour
- 30 g rice flour
- 1 tablespoon melted butter
- juice of ½ lemon
- 1 teaspoon cumin seeds
- ½ teaspoon fennel seeds
- ½ teaspoon dried chilli flakes
- ½ teaspoon turmeric
- 2 garlic cloves chopped
- small bunch of coriander chopped
- 2 cm ¾ inch piece of fresh root ginger, peeled and grated
- 2 onions thinly sliced
- 1 litre 1¾ pints sunflower or vegetable oil
- salt and pepper
Instructions
- Sift the flours into a bowl, then stir in the butter and lemon juice.
- Add enough cold water to make a batter the consistency of double cream.
- Stir in all the remaining ingredients except the oil, season and mix well.
- Heat the oil in a deep pan to 180–190°C (350–375°F), or until a drop of batter sizzles in the hot oil.
- Using 2 tablespoons, gently spoon an eighth of the mixture into the oil, then repeat until there are 3 or 4 dollops – try not to overcrowd the pan.
- Cook for 4–5 minutes, turning occasionally, until crisp and golden.
- Drain on kitchen paper and keep warm.
- Repeat with the remaining batter to make 8 bhajis.
- Serve with gluten-free mango chutney, if liked
Notes / Tips / Wine Advice:
For onion soup, heat 1 tablespoon olive oil in a frying pan, add 2 crushed garlic cloves and cook for 1 minute. Add 2 diced onions and ½ teaspoon paprika and cook for 5 minutes until softened, then stir in 900 ml (1½ pints) gluten-free chicken stock and bring to the boil. Reduce the heat and simmer for about 30 minutes. Meanwhile, poach 4 eggs as for Asparagus with poached eggs. Season the soup to taste and ladle into 4 bowls. Top each with a poached egg and coriander sprig. Calories per serving 165
Nutritional Information
Calories: 213 kcal
