ONION BHAJIS #vegansnack #glutenfree

Fresh Onion Bhajis make the ideal normally gluten free and veggie lover bite or starter. Light, firm, and totally moreish!

These bhaji's require no exceptional fixings, only a couple of flavors, an onion, and coconut oil for browning. In the event that you don't possess a spiralizer yet no stresses. You can even now make these by cutting the onions by hand, yet there may be a couple of additional tears shed in the process from all the cutting. I've as of late discovered that onion goggles are in certainty a thing. Virtuoso.

Appreciate as a tidbit or starter-these onion bhaji's won't disillusion! Simply be cautioned that they are truly addictive.

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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!

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