Onion Bhajjis

Ingredients for 1 servings:

• 2 carrots, coarsely grated
• 1 bunch of spring onions, cut into 1/2 cm pieces
• 3 large red onions, cut into fine half rings
• 1 bunch coriander greens, coarsely chopped
• 1 piece(s) ginger root, large, cut into small cubes
• 1 tbsp black mustard seeds
• 1 tbsp turmeric
• 1 tsp chili powder
• 1 tsp cumin, coarsely ground
• 2 red chili peppers, finely chopped
• 1 cup flour (chickpea flour)
• 1 cup flour
• chili powder
• Turmeric,
• Salt
• Mustard seeds, black
• Water
• Oil, for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Make the batter from the flours and spices, adding enough water to achieve a consistency like a slightly thicker pancake batter. Mix the vegetables and spices well and fold into the batter. Heat oil in a heavy pan and fry the batter in batches. When the edges are brown and crispy, turn the bhajjis over and fry the other side until brown and crispy. Serve with cucumber or potato raita (masala dahi). Salt and spices in the batter are very important, but if you don’t like spicy food, be careful with the amount of chili. Our bhajjis always have a decent kick, but we’re used to very spicy food.