Crispy Onion Bhajis By Sarah Nevins

INGREDIENTS

• 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

INSTRUCTIONS

1. 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.

2. 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.

3. 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.

4. 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.

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