Onion Bhajis

Serves 10

Ingredients:

• 400g chickpea flour

• 2 cloves garlic, finely chopped

• ½ tsp ground turmeric

• 1 lemon, juiced

• 80g Barker’s Professional Tandoori Paste

• 100-150ml water, approximately

• 500g sliced onions

• 1/3 cup fresh coriander, finely chopped

Method:

1. Mix the chickpea flour, garlic, turmeric, lemon juice and Barker’s Professional Tandoori Paste in enough water to make a thick paste.  The mixture should be thicker than a batter.

2. Add the onions and coriander.  Mix until well coated.

3. Heat the deep fryer with clean oil to 180°C. Take small handfuls or clumps of coated onion and drop into hot oil to deep fry.

4. Turn after a few minutes (when brown on one side) and continue to cook until evenly coloured and cooked through.

5. Remove with a slotted spoon onto absorbent paper.

HANDY HINT:

Serve with Cucumber Raita and extra lemon: CUCUMBER RAITA - Stir 2 tbsp cucumber (peeled and finely chopped or grated) into half a cup of natural yoghurt.

This Recipe Uses: