Onion and Almond Bhajis (Gluten and Lactose Free) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A flavoursome Indian recipe perfect even as an appetizer. Do not re-heat in a microwave or they will become rubbery. Instead warm up in the oven to crisp up. Ingredients:
50 g lentils |
2 large onions |
1 large carrot |
1 1/2 teaspoons salt |
150 g chickpea flour |
1/4 teaspoon baking powder |
1 teaspoon ground turmeric |
1 teaspoon ground coriander |
2 teaspoons cumin seeds |
1 medium potato, peeled and grated |
3 tablespoons chopped fresh coriander |
25 g sliced almonds |
oil, for deep frying |
Directions:
1. Soak the lentils in water for 4 hours.
2. Put the carrots and onions in a colander, sprinkle with salt and leave to drip for 30 minutes. Squeeze out any moisture.
3. Drain and dry the lentils.
4. Sift flour, baking powder and ground spices. Add the rest of the ingredients except oil and mix by hand.
5. Heat the deep fryer to 170°C/340°F.
6. Roll dessert spoonfuls of the mixture into balls and drop in the oil. Fry no more than 7 at a time.
7. Cook for 7 minutes until golden, then drain on kitchen paper.
8. Serve hot with a sweet and sour sauce such as my * Indian Sweet and Sour Date Sauce, Indian Sweet and Sour Date Sauce.
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