Onion and Cumin Bhaji (gf) (v)
These bhajis are tender on the inside with lovely crispy bits hanging off the sides. Using chickpea flour and rice flour means they’re also a fabulous gluten-free treat that can be enjoyed by everyone.
1 large egg
1 tablespoon lemon juice or apple cider vinegar
⅓ cup water 1 cup chickpea flour 1 tablespoon brown rice flour
1 teaspoon each sea salt and garam masala
1½ teaspoons cumin seeds ½ teaspoon each ground turmeric and baking powder
neutral oil for cooking
2 large red onions, halved and very thinly sliced TO SERVE purchased tamarind or mango chutney and thick plain yoghurt or coconut yoghurt
EQUIPMENT: Line a flat baking tray with kitchen towels and place a cake-cooling rack on top. Place in a warm oven on a low heat.
Whisk the egg, lemon juice and water together in a large bowl. Beat in both flours, the salt, spices and baking powder to make a thick, smooth batter. If it’s very thick, gradually stir in a little more water to thin slightly.
Heat 3cm of oil in a medium, deep sauté pan until a small cube of bread turns brown in 30 seconds.
Add the onions to the batter and mix well so every slice is coated. Scoop up heaped spoonfuls of the onion mixture then carefully lower into the hot oil, using a second spoon to slide it in. Cook for 3 minutes, turning occasionally, until crisp and golden. Remove with a slotted spoon and place on the cooling rack in the oven. Repeat with the remaining mixture.
TO SERVE: Pile up in a bowl and serve hot with tamarind or mango chutney and yoghurt for dipping. MAKES ABOUT 16