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Red Onion Bhajis with Cucumber Raita
Recipe by: Claire Winstanley from afternoonexpress.co.za
Makes: roughly 10 (depending on size)
Preparation time: 10minutes
Cooking time: 10minutes
2 red onions, thinly sliced
1 cup Chickpea flour
1 teaspoon chilli powder
¼ teaspoon turmeric
1 thumb-sized piece of ginger, grated
1 garlic clove, grated
1 green chilli, finely chopped
½ teaspoon cumin seeds, toasted
½ teaspoon onion seeds, toasted
¼ cup coriander leaves, roughly chopped
Salt to taste
½ cup water (approximately)
Vegetable oil or canola oil for frying
Combine the chickpea flour, chilli powder and turmeric. Slowly add the water until it forms a thick batter, bearing in mind that the onions will loosen the batter slightly. Mix the remainder of the ingredients into the batter including the onions.
Pour the oil into a frying pan until it is roughly 2 cm deep. Heat to a medium-high heat. To test the temperature of the oil, place a drop of the batter into it and it should sizzle and rise to the surface. Drop tablespoon size amounts of the batter into the hot oil, working in batches to avoid overcrowding the pan and the oil temperature dropping. Fry both sides until golden, remove and drain on kitchen paper. Continue until all the batter has been used.
Serve hot and crisp with cucumber raita
Cucumber Raita
1 cucumber, halved and seeds removed
1 cup double cream yoghurt
½ lemon juice
1 teaspoon mustard seeds, toasted
½ teaspoon cumin seeds, toasted
½ garlic clove, grated
salt and pepper to taste
Grate the cucumber on a standard box grater. Place the cucumber in muslin cloth and squeeze out the excess water in the cucumber. Combine the cucumber with the remainder of the ingredients and serve.
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