Fet’s jumbo onion bhajis
|3||onion — halved and sliced thinly but roughly|
|200 g||chickpea flour|
|2 Tbs||rice flour|
|1 tsp||Robertson's baking powder|
|1 tsp||chillies — powder|
|1/2 tsp||black mustard seeds|
|1/2 tsp||cumin — seeds|
|1/2 tsp||cumin — ground|
|4 Tbs||fresh coriander — chopped|
|salt — just a pinch|
|750 ml||vegetable oil|
Prepare the batter in a large deep bowl. Add together the chickpea flour, rice flour, baking powder, turmeric, chilli powder, black mustard seeds, cumin seeds, cumin, fresh coriander and salt.
Mix in the water a little at a time to make a stiff batter – be careful not to add too much water making the batter too runny.
With your hands scoop a handful of chopped onions into the batter and shape between your palms into a ball. Do this until all the onion is used up.
Let your bhajis rest on a large plate / tray in the fridge for an hour to retain their shape.
10 minutes before removing the bhajis from the fridge heat the oil in a wok or deep based pot. Add the bhajis one at a time into the oil and fry until golden brown all over. Remove the bhajis with a splotted spoon onto kitchen towel to drain off excess oil.
To keep your bhajis warm while you fry off the rest, keep them in the oven at 50°C.
Serve immediately with cucumber raita or coriander and/or mango chutney.
Reprinted with permission of Damian Ettish.
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