| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Food networ, Food8 |
1 |
servings |
INGREDIENTS
| 2 |
|
Onions; sliced as thinly as |
|
|
; possible |
| 2 |
|
Green chillies; finely chopped |
| 1/2 |
ts |
Chilli powder |
| 2 |
tb |
Chopped fresh coriander |
| 1/2 |
ts |
Lemon juice |
| 1 |
ts |
Cumin seeds; crushed |
| 1/2 |
ts |
Ajwain; (carom seeds), |
|
|
; crushed |
| 6 |
tb |
Besan; (chick pea flour) |
|
|
(6 to 7) |
| 1/2 |
ts |
Salt |
|
|
Oil for deep frying |
| 2 |
tb |
Water |
INSTRUCTIONS
Put the onions in a large bowl and add the green chillies, chilli powder,
fresh coriander, lemon juice and ajwain. Sift the chick pea flour with the
salt.
Heat plenty of oil in a karai-type container or a deep pan but do not let
it get too hot.
Gradually add the sifted flour to the onion mixutre, rubbing it in with
your fingers until firm and sticky. Add the water and mix well.
With your already messy fingers, put small dollops of the mixture into the
oil to fry - just a few at a time or they will be soggy. The bhajia should
be no bigger than 2.5cm. Do not make the sort of tennnis balls you might be
used to seeing elsewhere! Fry them slowly until crisp and golden on the
outside and cooked through in the centre. If the oil is too hot they will
be raw and gooey inside.
Drain in a sieve placed over a bowl and then serve immediately with green
chutney, green coconut chutney or fresh tomato chutney.
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