Indian food is one of the most popular cuisines in the world. This is an easy starter and chickpea flour you will get in the Indian supplies shops.
Cooking Method
In a large bowl, add the chickpea flour, baking powder, rice flour, turmeric, black onion seeds, chili powder, cumin, coriander, salt and the water. Mix together well and then add the sliced onion – mix the onion through until well coated.
Keep the temperature of the oil (medium).
Carefully drop spoons of the bhaji batter in to the oil, do not overcrowd as they will stick together. Fry them in small batches for 1 to 2 minutes until they are a golden brown and crispy. Remove them with a slotted spoon and allow them to drain on a paper covered plate in a warm oven.
Repeat until all the bhaji batter is finished and they are all cooked.
Sprinkle salt over them and serve straight away with coriander chutney or cucumber raita.
| Ingredients | Serves 4 |
| Onions, sliced thinly | 2 large |
| Chickpea flour | 200 g |
| Baking powder | 1 tspn |
| Rice flour | 2 tablespoons |
| Turmeric | 1 tspn |
| Black onion seeds | ½ tspn |
| Chili powder | ½ tspn |
| Cumin, ground | ½ tspn |
| Coriander, ground | ½ tspn |
| Salt | |
| Water | 100 ml |
| Vegetable oil | 750 ml |
