Onion Bhaji - - Serves 10
- 4 medium onions
- 225g gram flour (chickpea flour)
- 1 tsp salt
- 1 ½ tsp bicarbonate of soda
- 2 tsp garam masala
- About 75 ml water
- 2 tbsp gluten free mint sauce
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Thinly slice the onions.
Stir the bicarbonate of soda, salt and garam masala into the gram flour.
Mix water into the gram flour until it becomes a stiff dough. The juice from the sliced onion will loosen the dough further.
Stir in the sliced onions and mint sauce. This job is a lot easier if you have a food mixer. If not you may have to use your hands to mix the ingredients together properly.
Leave to stand for 10 minutes. The moisture from the onions will loosen the mixture further.
The mixture should be of a dropping consistency. If it is too stiff add more water, a drop at a time.
Deep fry at 180°c / 350°f for five minutes. The bhajis can be frozen after cooking. I make a big batch, store in a freezer bag in the freezer then get a few out at a time when I want them.
To reheat deep fry at 180°c / 350°f for three to four minutes or bake at 190°c / 375°f / gas mark 5 for about 15 minutes until piping hot.