Bite sized bhajis
Homemade onion bhajis are great as a starter for an Indian meal. Onion bhajis are tasty little onion balls bound together with lightly spiced and fragrant chickpea (gram) flour batter.
|3 tbsp||White Ciabatta Rolls|
|35 g||gram flour|
|1/2 tbsp||ground turmeric|
|1 tbsp||garam masala|
|1 pinch/es of||cayenne pepper|
|1/2 tsp||coriander seeds|
|1 tsp||caraway seeds|
|115 g||plain yoghurt|
- Put the gram flour into a large bowl and mix in the spices. Make a well in the centre and add the medium egg. Stir to form a gluey mixture.
- Slice the onion into 8 pieces.
- Make breadcrumbs from one White Ciabatta Roll.
- Add the sliced onion, coriander and breadcrumbs and stir.
- Heat the oil for deep frying over a medium heat until fairly hot.
- Push a dessertspoonful of the mixture into the oil with a second dessert spoon to form fairly round balls.
- The bhajis should firm up quite quickly. Cook in batches of 4. Keep stirring (tossing) them so that they brown evenly. Drain on paper towels and keep warm in the oven until ready to serve.
- To make the sauce, roast the spices in a frying pan. Remove from the heat.
- Cool, crush and, stir into the yoghurt. Season well.
- Garnish with coriander leaves and serve with the bhajis.