Sprout and Onion Bhajis
Crispy, golden and crunchy bhajis made with sprouts and onions, perfect with a cup a karak chai
Ingredients
- 250 g Sprouts
- 250 g Onions – roughly two medium sized onions
- 1 tsp Minced garlic
- 1 tsp Minced green chillies
- 1 tsp Salt (or to taste)
- 1 tsp Coriander powder
- ½ tsp Turmeric powder
- ½ tsp Cumin powder
- 1 tbsp Ghee
- 3 tbsp Freshly chopped coriander
- 1 cup Chickpea flour
- 4 tbsp Self-raising flour
- 1 tsp Baking powder
- ½ cup Luke warm water
Instructions
Preparation
- Remove the outer layer from the sprouts and cut off the excess core from the bottom part.
- Peel and slice onions into small chunky sized pieces.
Mixing
- Using a suitably sized bowl add all the ingredients excluding the water, flours and baking powder.
- Give this a good mix and allow this to rest for 15 – 20 minutes. This will allow some of the moisture to be released from the onions.
- After the resting period, add the chickpea flour, self-raising flour and the backing powder. Give this a good mix,.
- At this stage you may need to add some water. You must be very careful not add too much water. You are looking to bind and hold this mixture and not looking for a runny and loose mixture. Start by adding 0.25 cups of water and mixing this in, add more water if required.
Frying
- Once you have thoroughly mixed all the ingredients, heat your oil as the bhajis will require deep frying. I recommend that you fry a single bhaji and taste to ensure you have the correct amount of seasoning.
- Ensure the oil is hot before carefully dropping in the bhajis. The bhajis should be cooked in small batches – this will ensure the oil remains hot throughout the frying process. Using two equally sized dessert spoons, mould the bhajis before sliding them into a hot fryer.
- The bhajis should golden and crispy before you remove them from the oil. The sprouts can be omitted and doubling up on the onions to make delicious inions bhajis.Serve with a cup of karak Indian chai for a perfect afternoon snack!