VEGAN ONION BHAJIS
Bhajis are great on their own as a snack or can be an accompaniment to a main meal. We like them hot and crispy but they’re just as good cold!
Prep Time – 10 mins
Cooking Time – 10 mins
V, DF & GF
6 Spanish Onions, halved and sliced
2 Green Chillies, roughly chopped
Inch of Ginger, peeled and roughly chopped
1 tsp Garam Masala
1 tbsp Lemon Juice
0.5 tsp Carom Seeds (called ‘Ajwain’ in Indian supermarkets) or substitute with dried Oregano or Thyme
0.5 tsp Salt
50g Chickpea flour
500ml Vegetable oil for frying
In a grinder, blend the the ginger and green chillies together until smooth.
In a large bowl, add the ginger and chilli paste, carom seeds (or Thyme or Oregano if you can’t find Carom Seeds), garam masala, salt, lemon juice and the chickpea flour.
Slowly add water to the mix to make a thick batter. (If the batter gets too thin, you can always add more chickpea flour to thicken it back up.)
Add the sliced onions into the batter and mix them in thoroughly so they’re very well coated.
Heat the vegetable oil in a wok, or a deep heavy bottomed frying pan. A great way to check if the oil is at the correct temperature, is to drop half a teaspoon of the mixture into the oil until it sizzles and turns light brown.
AUNTIE SAYS: DO NOT LEAVE HOT OIL UNATTENDED, IT’S VERY NAUGHTY.
When the oil is ready, take a handful of the batter mixture and carefully drop it into the oil (you can use a serving spoon instead to lower the mixture in if you’re more risk averse) – fry them in batches until they turn golden brown. It’s best to keep turning each bhaji with a slotted spoon whilst it’s frying to give it an even cook.
When cooked, take the bhajis out with the slotted spoon and put them onto kitchen paper or newspaper to soak up any excess oil and serve immediately.
Serve immediately and dunk generously into any of Auntie’s Sauces!