Onion Bhajis

Ingredients

• Onions

  Raw

  2 large or 300g

• Chickpea flour

  (besan)

  1 cup or 92g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  ½ tsp or 2g

• Salt

  Table

  1 tsp or 6g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Green Chillies

  Fresh, Raw - Tesco

  1 chilli or 17g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Lemon juice

  Raw

  1 tsp or 5g

• Water

  Plain, clean water

  5 tbsp or 74g

Directions

1. In a large mixing bowl whisk together the flour, baking powder, salt, cumin and turmeric until combined.
2. Add the chili, cilantro, lemon juice and water. Mix into thick batter.
3. Add the sliced onions to the bowl. Mix well until all of the onions are fully coated in batter. I find this step is easiest and most thoroughly done with hands.
4. Heat a large skillet or wok over medium heat. Add enough oil so that you've got about an inch covering the bottom of the pan.
5. When the oil is hot, carefully drop spoonfuls of the batter into the hot oil. Cook about 3-4 bhajis at a time (too many will crowd the pan and make it difficult for them to crisp up). Fry for about a minute on each side and then flip the bhajis to get the other side until golden.
6. Remove each bhaji with a slotted spoon and transfer to a wire rack to drain the excess oil. Continue until all of you batter in gone.
7. Serve these hot on their own or with a cucumber mint raita and enjoy!
8. Recipe by: Sarah Nevins (source: https://www.asaucykitchen.com/onion-bhajis/)