This is the promised use of the donated gram flour and Asian spices (supplemented with some I already had). It’s my first attempt at bhajis, ever so slightly modified from the recipe on the bag of Natco flour (quantities cut in half; adjusted a fresh herb for dried; some instructions changed to suit our preferences.) My other half says they weren’t as spicy as some we’ve had in restaurants, but that’s easy to adjust. We will definitely be having more of these.
|1-2 cups||Vegetable oil for cooking|
|1 level cup||Gram flour|
|½ teaspoon||Cumin seed|
|1 ½ teaspoons||Dried coriander leaf (cilantro)|
|¼ teaspoon||Chilli powder|
|1 medium||Onion, chopped|
|¼ cup||Water (or a bit more, if required)|
- Preheat oil in chosen fryer.
- Mix all ingredients in a bowl, making a thick batter. Leave to rest for 5 minutes.
- In batches, according to the size of your fryer, carefully drop batter by heaped tablespoons into hot oil. They should have room to move around without touching.
- Cook for about 3 minutes, until crispy and golden brown.
- Drain on paper towel.
- Serve as starters for several people, or mains for 2-3.