10 min | 6 min prep
SERVES 2
1 liter vegetable oil
1 sliced onion
1 chopped green chilies
1/4 teaspoon ground coriander
1/4 teaspoon cumin seed
2 ounces chickpea flour
1/4 teaspoon salt
Heat the oil in deep saucepan.
In a bowl mix the rest of ingredients with 2 tablespoons water to make a stiff, thick batter. If it seems too runny add more gram flour.
Check oil temp by adding 1 tbsp of oil from the pan to the bhaji mix, if it sizzles, the oil is ready.
slowly place teaspoon sized drops of the mix into the oil 5-6 at a time.
they take about 1 min to cook and turn golden.
they will be crunchie when cooled.
serve with yoghurt and mint raita.
Sunday, 1 August 2010
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