Makes – 8, Prep time – 15 mins, Cooking time – Approx. 30 min
60g gram flour
1 tablespoon ghee or butter, melted (optional)
1/2 teaspoon salt
1/2 teaspoon turmeric powder
1/2 teaspoon cumin seeds, coarsely chopped (or use ground cumin)
1-2 hot green chillies (to taste), finely minced
2 teaspoon root ginger, finely grated
2 cloves of garlic, finely chopped
Small bunch of coriander, chopped
2 onions, halved, core removed and sliced approx. 1cm thick
Vegetable oil – to cook
Approx. 70 ml water
1. Add flour, spices, herbs and salt to taste into a mixing bowl, then stir in the melted ghee or butter and cold water to bring it to the consistency of double cream. Add sliced onions and stir in so they are well coated.
2. Heat the oil in a deep fryer to 180 C. A drop of batter should sizzle as it hits the oil, then float.
3. Once the oil is up to temperature, wet your hands and shape tablespoon-sized amounts of the mixture into balls. Drop into the oil, being careful not to overcrowd the pan, then stir carefully to stop them sticking. Cook for about four minutes, turning occasionally, until crisp and golden, then drain on the paper to remove excess oil.
4. Garnish the bhajis with chopped coriander and salad of your choice.
5. Serve with raita (spiced yoghurt) or chutney of your choice.
By: Krishna, Head Chef