spicy onion bhajis
| Serves: | 4 |
Ingredients
- sunflower oil, for cooking
- 1-2 hot green chillies, finely chopped
- salt and freshly ground black pepper
- 1 stalk spring onions, finely sliced
- 4 tbsp fresh coriander, chopped
- 4 garlic clove, finely chopped
- 1/4 tsp fennel seeds
- 1/4 tsp Turmeric
- 1/2 lemon, juiced
- 2 tbsp butter, melted
- 30 g rice flour
- 60 g Chickpea flour
- 1 tsp cumin seeds, coarsley chopped
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Cooking Instructions
- Sift the flours into a mixing bowl, then stir in the butter, lemon juice and just enough cold water to bring it to the consistency of double cream.
- Stir in the spices, chillies, garlic, ginger, coriander and spring onion and mix well to combine. Season to taste. Add a shake or two more of flour if the batter needs to thicken slightly in order to form balls.
- Put a bowl of cold water and a plate lined with kitchen paper next to the hob.
- Fill a large pan a third full with oil and heat until a drop of batter sizzles as it hits the oil.
- Once the oil is at the correct temperature, drop tablespoons of the bhaji mixture into the oil, being careful not to overcrowd the pan, then stir carefully to stop the bhajis from sticking together.
- Cook for about 4 minutes, turning occasionally, until crisp and golden, then drain on paper towel. Put the onion bhajis in a low temperature oven to keep warm while the rest are frying.
- Serve the onion bhajis with chutney, or coriander lime pesto stirred through plain yoghurt and sprinkled with microherbs.
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