So our recipe is quintessentially Indian, proper fiery onion bhajis using the same Indian spices that you can buy online from us at Spice Kitchen, made just like Mrs A does. Check it out and let us know your thoughts.
1 onion sliced
1 medium potato, peeled and grated
2 tbsp fresh coriander, chopped
1-2 hot green chillies, chopped
1 medium carrot, peeled and grated
½ tsp ground, dried red chilli
1 tsp lemon juice
2 tsp cumin seeds
2 tsp coriander seeds
½ tsp ajowan (carom seeds), crushed
8 tbsp besan (chickpea flour)
½ tsp salt or to taste
Oil for deep frying
2 tbsp water
Roast the cumin, ajowan and coriander seeds in a pan until they change colour but do not burn, and then cool and crush them. The spices will now have a better flavour and aroma.
Put the onion, potato, carrot and banana in a large bowl and add the green chillies, ground chilli, fresh coriander, lemon juice, cumin and ajowan. Sift the chickpea flour with the salt into a bowl.
Heat plenty of oil in a deep pan but do not let it get too hot.
Gradually add the sifted flour to the onion mixture, rubbing it in with your fingers until firm and sticky. Add the water and mix well.
With your fingers, put small dollops (no bigger than 2.5cm/1in) of the mixture into the oil to fry, just a few at a time or they will be soggy.
Fry them slowly until crisp and golden on the outside and cooked through in the centre - about 3-4 minutes.
Drain in a sieve placed over a bowl and then serve immediately with tamarind or mint chutney.
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