Pete's Food Blog

4. Sep, 2021

Onion bhajis

Ingredients:

450 g potatoes, peeled and coarsely grated

1½ tsp salt

2 tbl lime juice

600 g brown onions thinly sliced and divided into rings

½ dl fresh coriander, finely chopped

A thumb sized piece fresh ginger finely grated

1 tsp ground turmeric

2 green chillies, finely chopped

1½ tsp ground cumin

250 g chickpea flour

Rapeseed-, corn- or canola oil, to fry

To serve:

200 g vegan yoghurt

15g finely chopped mint leaves

Method:

Using a clean tea towel or muslin cloth, squeeze the moisture out of the grated potato.

In a bowl, thoroughly mix all the ingredients except the frying oil. 

Add 140 ml of water, a little at a time, whilst squeezing fistfuls of the mixture to break down the onions and form a batter.

Put 4 tbl of oil into your frying pan over a medium-high heat. 

Fry as many bhajis as will fit in your pan without touching each other, using 1 dl of the batter for each. Fry for 4 minutes each side, until crispy and golden.

Add 15 ml of oil to the pan to continue frying another batch.

Serve with mint joghurt and a chosen sauce (eg. Nam phrik here, date bbq here, mango chutney Web link here) boiled rice here.