Ingredients
-
150
-
1
-
1/8
-
25
-
1
-
1
-
2
-
2
-
15
-
200
-
-
-
-
-
Directions
Indian – Onion Bhajis, Great served as an appetizer Serve with a tomato or mango chutney or a raita These little onion ‘fritters’ are gluten-free Serves 4, Great served as an appetizer Serve with a tomato or mango chutney or a raita These little onion ‘fritters’ are gluten-free Serves 4
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Steps
|
1
Done
|
Sift the Chickpea Flour , Salt, Bicarb and Rice Flour Into a Large Bowl. Add the Fennel and Cumin Seeds. Mix Thoroughly. |
|
2
Done
|
Add the Chillies, Onions and Coriander. |
|
3
Done
|
Gradually Pour in the Water and Mix Until a Thick Better Is Formed and All the Other Ingredients Are Thoroughly Coated With It. |
|
4
Done
|
Heat Oil in a Deep-Fryer or Saucepan to 180c / 350f , or Until a Cube of Bread Browns in 30 Seconds. ( If the Oil Is not Hot Enough the Bhajis Will Turn Out Soggy). |
|
5
Done
|
Add as Many 1/2 Tablespoons of the Batter as Will Fit in a Single Layer, Without Overcrowding. |
|
6
Done
|
Reduce the Heat Slightly and Cook the Bhajis For 8-10 Minutes, Until Golden Brown and Crisp. |
|
7
Done
|
Remove from the Heat and Drain in Kitchen Paper. Keep Hot in a Low Oven While You Cook the Remaining Batter. |
