Red Onion Bhajis with Minted Raita
By Lee Holmes
WF GF SF VEG Makes 10—12
Please find the recipe in our March issue and watch the video how Andrea “thermiefys” this delicious recipe.
Bring a little bit of Bollywood into your kitchen with these exotic vegetarian morsels. Bhajis are the Indian version
of vegetable fritters, and are perfect as a colourful entrée or canapé at your next backyard soiree.
To veganise: Replace the yoghurt with the Cashew Nut Yoghurt on page 219.
120 g (41/4 oz/1 cup) superfine besan (chickpea flour)
1/2 teaspoon gluten-free baking powder
1 teaspoon chilli flakes
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon turmeric
2 garlic cloves, crushed
2 cm (3/4 inch) piece of ginger,
Celtic sea salt and freshly ground
1 red onion, finely chopped
4 tablespoons extra virgin coconut oil
or ghee, for frying
130 g (41/2 oz/1/2 cup) full-fat
2 tablespoons chopped mint
1 small garlic clove, crushed
To make the raita, mix all the ingredients together and place in a serving bowl.
To make the bhajis, sift the besan and baking powder into a large bowl. Add the spices, garlic and ginger and season with salt and pepper. Add 150 ml (5 fl oz) of cold water to make a thick batter, then add the onion and stir until it is well coated.
Heat the coconut oil in a heavy-based frying pan over medium heat. Add a tiny bit of mixture to test the oil temperature – if it bubbles, the oil is hot enough. Cooking several bhajis at a time, add a heaped tablespoon of mixture and shallow-fry until golden brown on each side; I like to form a tablespoon of the mixture into a patty before frying to help keep the shape.
Transfer to a paper towel to soak up the excess oil and cook the remaining batter.
Serve with the minted raita.
Mill chickpeas 1,5 min / speed 9 (if you need to ground the coriander seeds also place them in the bowl and mill) – set aside.
Chop ginger and garlic 4 sec / speed 5
Add onion and cut 3 sec / speed 4,5
Add all other ingredients and combine with with water on reverse speed 3.
Let the mixture rest for 10 min and then fry – see recipe.