These crisp vegetable fritters are made with chickpea flour, also known as gram flour, which can be found in Indian food shops.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 1/2 cups chopped onions||1/2 tsp ground turmeric|
|3/4 cup chickpea flour||1 fresh hot green or red chile, seeded and minced|
|2 tsp cumin seeds||vegetable oil, for frying|
|1 tsp ground coriander|
In a large bowl, mix together the onions, chickpea flour, cumin seeds, coriander, turmeric, and chile. Add enough cold water (about 1/2 cup) to make a thick batter.
Pour enough oil into a large, deep saucepan to reach 2in (5cm) up the sides, and heat to 350°F (180°C). In batches, carefully add spoonfuls of batter (about the size of golfballs) to the oil. Deep-fry, about 3 minutes, turning occasionally, until golden.
Using a slotted spoon, transfer the bhajis to paper towels to drain.
Just before serving, return the bhajis to hot oil and deep-fry again until crisp and golden-brown. Drain briefly on paper towels and serve hot.
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