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 entree or canape at your next backyard soiree.
Makes: 10–12
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 cup superfine besan (chickpea flour)
- ½ tsp gluten-free baking powder
- 1 tsp chilli flakes
- 2 tsp curry powder
- 1 tsp ground coriander
- 1 tsp cumin
- 1 tsp turmeric
- 2 garlic cloves, crushed
- 2cm piece ginger, finely chopped
- Celtic sea salt & freshly ground black pepper
- 1 red onion, finely chopped
- 4 tbsp extra-virgin coconut oil or ghee, for frying
- Minted raita
- ½ cup full-fat Greek yoghurt
- 2 tbsp mint, chopped
- 1 small garlic clove, crushed
Method
- To make bhajis, sift besan and baking powder into a large bowl. Add spices, garlic and ginger and season with salt and pepper. Add 150mL of cold water to make a thick batter, then add onion and stir until well coated.
- Heat coconut oil in heavy-based frying pan over medium heat. Add a tiny bit of mixture to test 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 paper towel to soak up excess oil and cook remaining batter.
- To make raita, mix together all ingredients and place in serving bowl.
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