 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 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 Ingredients:
150 g chickpea flour, also called gram flour (5 1/2 oz) |
1 teaspoon salt |
1/8 teaspoon bicarbonate of soda |
25 g rice flour (1 oz) |
1 teaspoon fennel seed |
1 teaspoon cumin seed |
2 green chilies, finely chopped |
2 large onions, sliced into half rings and seperated |
15 g fresh coriander, including the tender stalks, finely chopped (1/2 oz) |
200 ml water (7 oz) |
sunfloer oil or vegetable oil (for deep frying) |
Directions:
1. Sift the chickpea flour , salt, bicarb and rice flour into a large bowl. Add the fennel and cumin seeds. Mix thoroughly.
2. Add the chillies, onions and coriander.
3. Gradually pour in the water and mix until a thick better is formed and all the other ingredients are thoroughly coated with it.
4. Heat oil in a deep-fryer or saucepan to 180°C / 350°F , or until a cube of bread browns in 30 seconds. ( If the oil is not hot enough the bhajis will turn out soggy).
5. Add as many 1/2 tablespoons of the batter as will fit in a single layer, without overcrowding.
6. Reduce the heat slightly and cook the bhajis for 8-10 minutes, until golden brown and crisp.
7. Remove from the heat and drain in kitchen paper. Keep hot in a low oven while you cook the remaining batter.
|
|