Red Onion Bhajis With Minted Raita

Supercharged Food

Posted by Murdoch Books

About

WF GF SF VEG
Makes 10—12

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.

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You Will Need (16 things)

  • 120 g 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
  • 2 cm Piece of Ginger , 
finely chopped
  • Celtic Sea Salt and freshly ground 
black pepper
  • 1 Red Onion , finely chopped
  • 4 tbsp Extra virgin Coconut Oil 
or ghee, for frying

  • Minted Raita

  • 130 g Full-fat 
Greek Yoghurt
  • 2 tbsp Chopped Mint
  • 1  small Garlic clove, crushed

Steps (4 steps, 50 minutes)

  1. 1

    To make the raita, mix all the ingredients together and place in a serving bowl.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Transfer to a paper towel to soak up the excess oil and cook the remaining batter.

    Serve with the minted raita.