Red Onion Bhajis With Minted Raita
Extract from Supercharged Food • By Lee Holmes • Published by Murdoch Books
About
Supercharged Food
WF GF SF VEG
Makes 10—12
Bring a little bit of Bollywood into your kitchen with these exotic vegetarian morsels. Bhajis are the Indian version
of vegetable fritters, and are perfect as a colourful entrée or canapé at your next backyard soiree.
To veganise: Replace the yoghurt with the Cashew Nut Yoghurt.
Tags
© 2024 Lee Holmes / Murdoch Books · Reproduced with permission. · Supercharged Food: Eat Clean, Green & Vegetarian by Lee Holmes (Murdoch Books £14.99). Photography: Steve Brown & Cath Muscat
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Alecia B. favorited Red Onion Bhajis With Minted Raita
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You Will Need
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Step 1
To make the raita, mix all the ingredients together and place in a serving bowl.
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Step 2
To make the bhajis, sift the besan and baking powder into a large bowl. Add the spices, garlic and ginger and season with salt and pepper. Add 150 ml (5 fl oz) of cold water to make a thick batter, then add the onion and stir until it is well coated.
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Step 3
Heat the coconut oil in a heavy-based frying pan over medium heat. Add a tiny bit of mixture to test the oil temperature – if it bubbles, the oil is hot enough. Cooking several bhajis at a time, add a heaped tablespoon of mixture and shallow-fry until golden brown on each side; I like to form a tablespoon of the mixture into a patty before frying to help keep the shape.
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Step 4
Transfer to a paper towel to soak up the excess oil and cook the remaining batter.
Serve with the minted raita.
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