Onion Bhajis
Makes 10
- Gluten free & vegan
• 4 medium onions
• 225g gram flour (chickpea flour)
• 1 teaspoon salt
• 1 ½ teaspoons bicarbonate of soda
• 2 teaspoons garam masala
• About 75 ml water
• 2 tablespoons gluten-free mint sauce
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 turning halfway through.
I shallow fry my Bhaji’s in 1cm of oil because they leave their strong flavour in the cooking oil. Cook one side. When they turn brown, fry on the other side.
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 / 170°c fan oven / 375°f / gas mark 5 for about 15 minutes until piping hot.
Try adding different vegetables with the onions.
If you don’t use mint sauce very often it freezes really well. Pour it into a freezer bag, flatten and freeze. Break off pieces to add to recipes when required.