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Crispy Onion Bhajis BY SARAH NEVINS

PREP TIME:10 minutes COOK TIME:15 minutes TOTAL TIME:25 minutes


2 white onions, sliced or spiralized using the flat noodle blade

3/4 cup | 105 grams gram flour/chickpea flour

1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cumin

1/2 teaspoon ground tumeric

1 green chili, , deseeded and finely chopped

2 tablespoons freshly chopped cilantro

1 teaspoon lemon juice

5-6 tablespoons water

coconut oil for frying


Place the flour, baking powder, salt, cumin, tumeric, chili, cilantro, and lemon juice in a large bowl and whisk to combine. Add in the water.

Once you've got a thick batter, add the onions slices and stir to coat with the batter. I find this step is easiest if you just mix with your hands.

Heat a large wok on the stove top on a medium heat and melt enough coconut oil so that you've got about a half inch layer of oil.

Carefully drop tablespoons of the batter into the hot oil cooking about 3-4 bhajis at a time. Fry for about a minute on each side and then flip the bhajis to get the other side until golden. Remove each bhaji with a slotted spoon and place on a plate lined with a paper towel to drain the excess oil. Continue until all of you batter in gone.

Serve these hot on their own or with a cucumber mint raita and enjoy!



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