2 onions, finely sliced
100g gram flour
½ tsp gluten-free baking powder (we don’t use baking powder in ours)
½ tsp chilli powder
½ tsp turmeric
1 green chilli, deseeded, and very finely chopped
vegetable oil for frying
MethodSoak the onion in cold water while you make the base mix. Sift the flour and baking powder into a bowl, then add the chilli powder, turmeric, chopped chilli and a good sprinkling of salt. Mix in about 100ml of cold water to make a thick batter – add a splash more if it feels too stiff.
Lower heaped tablespoons of the bhaji mixture into the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp, so about 3-4 mins. Drain on kitchen paper, sprinkle with a little salt, and keep warm while you cook the rest.
(NB: In the original recipe they make a raita to go with. We use the tamarind chutney instead)
Sweet Tamarind Chutney- From Simple Indian by Atul Kochhar
Ingredients (makes 400g)
150g grated jaggery (a type of cane sugar) or palm sugar
1 tsp chilli powder
1 tsp toasted coriander seeds
1 tsp toasted aniseed (or star anise)
1 tsp toasted cumin seed (for the toasting we pan toasted all 3 then ground them up together)
1 ½ tsp salt
2 tbsp chopped coriander leaves (this is a garnish so optional)
Soak the tamarind pulp in 250ml hot water for 20 minutes, then strain through a fine sieve into a bowl; discard the residue. Add the grated jaggery, chilli powder, toasted spices, and salt to the tamarind extract. If the chutney is too thick stir in a little water. Cool before serving garnished with coriander leaves. Eat the chutney on the day it is made (within 24 hours). This isn’t in the recipe but taste after making and add more sugar or salt to balance.