Onion Bhajis
Serves 10 people
10-20mins Prep
20-25mins Cook
Made with thinly sliced onions, chickpea flour, and a mix of fragrant spices, they’re perfect for snacking or as a side dish. Dip them in your favorite chutney and enjoy the crunch.
By Barker's Professional
Ingredients
- 400 g chickpea flour
- 2 cloves garlic, finely chopped
- ½ tsp ground turmeric
- 1 lemon, juiced
- 80 g Barker’s Professional Tandoori Paste
- 150 ml water, approximately
- 500 g Spring onion, sliced
- 1/3 cup fresh coriander, finely chopped
Method
- 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.
- Add the onions and coriander. Mix until well coated.
- 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.
- Turn after a few minutes (when brown on one side) and continue to cook until evenly coloured and cooked through.
- 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.
