These beauties are surprisingly easy to make and taste way better than anything you’ll find from your local take away. They are gluten free and if you omit the butter, dairy free too.
As with many of my recipes you can adapt them to your liking by adding different spices, aromats and herbs. Why not use the batter to turn other meat and vegetables into bhajis too?!
I have mixed gram flour with rice flour to give a little extra crunch to the batter as well as wholesome, subtle nuttiness. In the images shown, I have used 1 red and 1 brown onion to give a mix of acidity and sweetness.
- 60g gram flour
- 30g rice flour
- 1 Tbsp ghee or butter, melted
- Juice of ½ lemon
- 1 tsp each turmeric, garam masala
- 1 tsp cumin seeds, crushed
- ½ tsp fennel seeds, crushed
- 1 tsp curry paste (I used madras)
- 1 green chilli, deseeded and finely minced
- 2 tsp root ginger, finely grated
- 2 cloves of garlic, finely grated
- Small bunch of coriander, chopped
- 2 onions, halved, core removed and thinly sliced
- Vegetable oil, to cook
- Sift the flours into a mixing bowl then stir in the ghee and lemon juice and just enough cold water to bring it to a consistency slightly thicker than double cream. Stir in the spices, aromatics and herbs and add salt to taste. Stir in the onions so they are well coated.
- Fill a large pan a third full with oil and heat to 180C– a drop of batter should sizzle as it hits the oil, then float. If you have a digital thermometer, use it here for far more accurate results. Meanwhile, put a plate lined with kitchen paper next to the hob. Put the oven on a low heat.
- Once the oil is up to temperature, shape tablespoon-sized amounts of the mixture into balls with two metal spoons. Drop into the oil, being careful not to overcrowd the pan then stir carefully to stop them sticking. Cook for about four minutes, turning occasionally, until crisp and golden, then drain on the paper and put in the oven to keep warm while you cook the next batch. Serve with chutney or pickle and lemon wedges.