Here's a quick and easy recipe for some delicious vegan onion Bhajis:
Serves 4 people
200g chick pea flour (gram flour)
1 teaspoon garlic, chopped (optional – replacement if preferred 1/2 teaspoon of ground
ginger and 1/2 teaspoon of onion powder).
1/2 teaspoon turmeric powder
1 1/2 tablespoons garam masala
250g red onions, medium sliced
1 1/2 tablespoons fresh coriander, chopped
Juice of 1/2 lime
Himalayan pink salt, to taste
Cayenne pepper, to taste
1/2 teaspoon cumin seeds
Water as required
Grapeseed oil for deep frying
In a bowl mix together the onions, lime juice, garlic, turmeric powder, cumin, cayenne pepper, salt, fresh coriander and garam masala. Best mixed in thoroughly with hands, turning over the mixture and let it sit for min 3 mins (meanwhile heat oil).
Add the chick pea flour and water a little at a time until all the onions are coated well. The mixture should not be a batter but should stick and hold together well.
Heat the grapeseed oil on a medium flame or in a deep pot 1/4 way full with oil or use a deep fryer. Once the temperature has reached around 180°C, or to test heat is ready, drop in a crouton size piece of bread, if sizzling oil is ready.
Make a loose dumpling with bhaji mixture and drop into the hot oil. After a few minutes turn the bhaji over and continue to cook for a few more minutes. Remove using a slotted spoon and drain on absorbent paper.Taste the bhajis and adjust the seasoning if required.
Make small dumplings with the remainder of the mixture and deep fry in batches until the bhajis are cooked through.