Onion Bhajis
Serves 10
Ingredients:
400g chickpea flour
2 cloves garlic, finely chopped
½ tsp ground turmeric
1 lemon, juiced
80g Barker’s Professional Tandoori Paste
100-150ml water, approximately
500g sliced onions
1/3 cup fresh coriander, finely chopped
Method:
Mix the chickpea flour, garlic, turmeric, lemon juice and Barker’s Professional Tandoori Paste in enough water to make a thick paste. The mixture should be thicker than a batter.
Add the onions and coriander. Mix until well coated.
Heat the deep fryer with clean oil to 180°C. Take small handfuls or clumps of coated onion and drop into hot oil to deep fry.
Turn after a few minutes (when brown on one side) and continue to cook until evenly coloured and cooked through.
Remove with a slotted spoon onto absorbent paper.
HANDY HINT:
Serve with Cucumber Raita and extra lemon: CUCUMBER RAITA - Stir 2 tbsp cucumber (peeled and finely chopped or grated) into half a cup of natural yoghurt.