Onion bhajis
Ingredients:
60g Gram
flour
30g Rice
flour
1
tablespoon melted Butter
Juice of
½ Lemon
½ teaspoon
Cumin seeds
½ teaspoon
Fennel seeds
½ teaspoon
Turmeric power
½ teaspoon
coriander power
pinch of Asafoetida
½ Green
chili chopped
½ teaspoon
red chili power
02 Garlic
cloves, chopped
Small bunch
of coriander leaves, chopped
2cm piece
of Ginger, peeled and grated
3 big
Onions thinly sliced
01 liter
oil
Salt and
pepper taste
Cold water
Method:
Sift the
flours into a bowl, then stir in the butter and lemon juice. Add enough cold
water to make a batter then consistency of double cream.
Stir in all the
remaining ingredients except the oil, season and mix well.
Heat the
oil in a deep pan to 180-190°c,using 2 tablespoon, gently spoon an
eighth of the mixture into the oil, then repeat until there are 3 or 04 dollops
try not to overcrowd the pan. Cook for 4-5 minutes, turning occasionally, until
crisp and golden. Drain on kitchen paper and keep warm
Serve
with mango chutney
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