Onion bhajis(Veg)
Ingredients
100g/3½oz white onion, chopped
25g/1oz spinach, chopped
35g/1¼oz chickpea flour (also called gram flour)
1 tsp fresh root ginger, finely diced
1 tsp coriander seeds, toasted and ground
½ green chilli, de-seeded and finely diced
pinch salt
pinch red chilli powder
pinch turmeric
sunflower oil, for frying
chaat masala, to serve ( a ground spice mixture available from many Asian grocers - optional)
Preparation method
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Mix the onions, spinach, chickpea flour, ginger, ground coriander seeds and green chilli together with enough water to bind into a thick batter mixture.
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Add the salt, chilli powder and turmeric and mix thoroughly.
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Heat the sunflower oil in a wok for frying. The oil should come about 2.5cm (1 inch) up the sides of the wok.
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Gently drop a little of the bhaji mixture into the hot oil to test it's hot enough.
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When ready, place golf-ball sized amounts of the mixture into the oil. Reduce the heat and fry gently until golden in colour.
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Remove from the oil and drain on kitchen paper.
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Increase the heat of the oil and return the cooked bhajis to the wok and fry for a second time until crisp and golden brown.
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Sprinkle with chaat masala, if you like, and serve.
