These crisp vegetable fritters are made with chickpea flour, also known as gram flour, which can be found in Indian food shops. Good with a simple raita of plain yogurt mixed with chopped mint and a squeeze of lemon juice.
Prepare ahead: The batter can be made and covered several hours in advance. If the batter becomes too thick, add a little more water.
Preparation Time15 min
Preparation Time - Text15 mins
Cooking Time15 min
Cooking Time - Text15
Total Timeunder 30 minutes
Recipe Coursehot appetizer
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, low cholesterol, peanut free, soy free, tree nut free, vegan, vegetarian
Taste and Texturecrunchy, hot & spicy
- 1½ cups chopped onions
- ¾ cup chickpea flour
- 2 tsp cumin seeds
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1 fresh hot green or red chile, seeded and minced
- Vegetable oil, for frying
- Deep-fat fryer or large saucepan
- Deep-frying thermometer
In a large bowl, mix together the onions, chickpea flour, cumin seeds, coriander, turmeric, and chile. Add enough cold water (about ½ cup) to make a thick batter.
Pour enough oil into a large, deep saucepan to reach 2 in (5cm) up the sides, and heat to 350°F (180°C). In batches, carefully add spoonfuls of batter (about the size of golfballs) to the oil. Deep-fry, about 3 minutes, turning occasionally, until golden.
Using a slotted spoon, transfer the bhajis to paper towels to drain.
Just before serving, return the bhajis to hot oil and deep-fry again until crisp and golden-brown. Drain briefly on paper towels and serve hot.
Replace one-third of the onion with finely shredded spinach or grated carrot.
2008 Dorling Kindersley