Onion Bhajis:
Serves 4
2 cups gram flour / chickpea flour (can use plain flour if you don't have this)
1/4 tsp turmeric
2 tsp ground coriander
4 tsp ground cumin
2 tsp chilli powder
Few pinches of salt
1.5 cups water
250g onions - 2 small or 1 large (julienned - chopped into strips)
2 small green chillis (finely chopped)
Big bunch of coriander (finely chopped)
1. Mix together dry batter ingredients in a bowl. Add the water and mix together (don't want it to be too thick). Add the onions, chillis and coriander and combine.
2. Heat a pot of vegetable oil to around 175 C / 350 F - test with some batter and if it sizzles it is ready to go.
3. Spoon in small portions of the onion mixture and cook for a couple of minutes, turning them halfway through. Cook in batches, don't overcrowd the pan.
4. Remove from oil once cooked, set onto some paper towel to dry and sprinkle immediately with sea salt.
Yoghurt Dip:
4 heaped tbsps of thick greek yoghurt
Bunch of mint
Bunch of coriander
Small squeeze of lemon juice
Pinch of salt to season
1. Add all ingredients into a blender and blitz until smooth.
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