Onion Bhajis

tip: the smaller you make them, the faster they cook

tip: the smaller you make them, the faster they cook

Well? Have you all recovered from your Thanksgiving orgies?

You know you had a good one if most of your weekend was spent clutching your belly and moaning: “No. More. Foooood.”

Post prandial inability to eat is always my barometer of success.

If you want something light for dinner tonight, might I tempt you with these Indian style appetizers made from onions, chickpea flour and a variety of delicious spices?

You can serve them with mango chutney or a creamy dip. The latter’s probably a good idea if you go crazy and decide to up the chili content.

Onion Bhajis (makes 6)

  • 1 large, white onion, thinly sliced
  • 4 tbsps chickpea/garbanzo/gram flour
  • 1/4 tsp chili powder
  • 1/2 tsp turmeric
  • 1/2 tsp baking powder
  • 1/2 tsp ground cumin
  • 1 green chili, finely chopped
  • 1/2 cup chopped cilantro
  • water
  1.  Sieve the flour, baking powder, turmeric, chili powder and cumin together. Stir in the onion, chili and cilantro.
  2. Add enough water to make a sticky batter (I used about 1/2 a cup but add it slowly and stir frequently so you don’t make it too soggy).
  3. Heat the coconut oil in a large frying pan. When hot, carefully spoon a generous tbsp’s worth of the batter into the pan. Repeat until you’ve exhausted the batter (you might need to do them in batches if the pan isn’t large enough) and fry until crispy and brown on both sides.

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