Method
- Add the flour and spices to a large bowl and mix well
- Add enough water to make a thick batter
- Slice and mix in the onion, ensuring it is well coated
- Leave the mixture to rest for 5 minutes while you heat the oil
- Spoon 'dollops' of the onion mixture into the hot oil and cook until golden brown, turning if required (about 5 minutes)
- Drain on kitchen roll and serve immediately or allow to cool before freezing
Cooking Temperature: Medium hob
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Cooking Time: 5 Minutes
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Serves: 5 (2 x bhaji)
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Keeps For: 3 days, longer if frozen
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Tips and Comments
- Serve with samosas as a tasty starter before dishing up a chickpea curry!
- This is a fairly spicy recipe; reduce the amount of chilli used if you prefer a milder version (or serve with a soya yoghurt dip!)
- These should be deep fried but if you baulk at that much oil, can be happily and healthily shallow fried (though they will be flatter)