This is a good follow-on from my last recipe and would make a lovely side dish. I absolutely love onion bhajis, normally I make them in a more traditional way by using gram (chickpea) flour. But since my son has allergy to beans, peas and possibly lentils I attempted with “normal” flour instead.
We we certainly not disappointed and I was so surprised that both boys loved these…. I was actually a little miffed I didn't get to scoff more for myself!
This is a pretty simple recipe and if you are ok with beans/peas etc but are gluten free then using gram flour is perfect for you it's win win for everyone!
- 5 oz plain/ gram flour
- 1/2 tsp baking soda
- 2 big onions sliced into thin quarter moons
- 3 tbsp of finely chopped fresh coriander
- 1 tsp ground cumin
- 1 tsp ground chilli (or less, or not at all)
- 1/2 tsp salt
- 8 or 9 tbsp cold tap water
- Sunflower oil for frying
- Mix all the ingredients except the oil together then add 8 tbsp of the water and stir until the mixture is sticky and thoroughly coated, add the extra tbsp water if you think it is needed.
- Heat the sunflower oil in a saucepan or wok, you need 2 or 3 inches deep at least. Once you think the oil is hot enough test a little bit of onion, if it sizzles straight away you are ready to go!
- Add a few handfuls of mixture at a time, give them about 10 seconds the flip them over, you are after a very golden brown colour all over. After testing a few times you will get the hang of it.
- Remove onto kitchen paper then transfer to your serving dish. Repeat method until all mixture is used.
- You may cover the bhajis in foil to keep warm whilst you make the remaining bhajis if you wish.