Onion Bhajees

These crispy onion bhajees are served with refreshing cucumber raita and are perfect as a starter, snack or side dish.

What you will need:

• 1 onion
• 2 tsp Ground Cumin
• 2 tsp Ground Coriander
• 1tsp minced ginger
• 1 Tablespoon course salt
• 1 Cup Besan Flour (chick pea flour)
• ¼ Cup Gluten free flour
• 2 eggs

Cucumber Riata

• ¼ Lebanese cucumber seeded and grated
• 1tsp cumin
• 1tsp lemon juice
• 1 minced garlic clove
• 200ml natural yoghurt
• Salt to taste

How to make Onion Bhajees:

Slice the onions and coat with the salt, this helps draw the moisture out and makes them crunchier. While they are soaking mix the Ground Cumin, Ground Coriander, minced ginger, Besan Flour and Gluten free flour together .  Then mix the eggs into the salted onions and incorporate the dry ingredients.

Fill the deep fryer with the oil to the maximum level, and set the temperature to 180°.  Have a dish next to the deep fryer lined with paper towel ready to place the Bhajees in.

For the Riata simply mix the yoghurt, cumin, the grated cucumber, garlic, lemon juice and salt together, set  aside.

Once the red dot has stopped flashing on the deep fryer, place a tablespoon on the onion mixture into the hot oil, have the basket down and always place things into a hot fryer toward the back of the fryer so you don’t splash hot oil towards yourself.  You want them to be lace like, so spread the mix out a little as you place into the fryer.

They should take about 2-3 minutes, place straight on to the paper towel to let drain then serve while hot with the Riata.