Homemade Onion Bhajis

FF_EggFree_BhajiSpices

Image by Stuart Ovenden

Onion Bhajis

Prep time 20 minutes
Cook time 15 minutes
Makes 10

75g Gram flour
40g Rice flour
1 tbsp Butter, melted
Juice of 1/2 Lemon
1/2 tsp Turmeric
1 tsp Ground cumin

1 inch Ginger, grated
2 cloves of Garlic, finely chopped
2 Red Onions, thinly sliced
Vegetable oil, for frying

as_ff_eggfree_3bhajidip

Image by Stuart Ovenden

Lemon wedges, to serve

 

Dipping Sauce:
50g Greek yoghurt
1 Garlic clove, crushed
10g mint, shredded

 

In a large bowl, mix the flours, butter and lemon together and drizzle in cold water and whisk until you have a β€˜just’ pourable consistency.

Add in the spices, ginger and garlic and then stir through the onion.

Fill a large pan up to a third with the oil and then heat until a cube of bread browns in 30 seconds. Fry small spoonfuls of the mixture in batches for 2-3 minutes or until golden and crisp and drain on kitchen towel.

Sprinkle with salt while they are still hot. Let the bhajis cool slightly while you make the dip.

Combine the yoghurt and garlic with a good sprinkle of salt and then gently stir in the mint. Serve the bhajis with the dip and lemon wedges.

FF_EggFree_Bhaji

Image by Stuart Ovenden

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