These Indian fritters are made with no other vegetables but onions but are still absolutely packed full of flavour, thanks to the herbs and spices. They are shallow fried and come out super crunchy, just perfect for dipping into the yoghurt and mint sauce. Serve to your guests as canapes or munch on them as a snack.
110g (3/4 cup) chickpea flour
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp baking powder
185ml (3/4 cup) chilled soda water
2 tbsp chopped fresh coriander leaves
2 brown onions, halved, thinly sliced
Vegetable oil, to shallow-fry
260g (1 cup) Greek-style yoghurt
1/4 cup fresh mint leaves, plus extra, to serve
2 tsp fresh lemon juice
4 Method Steps
Step 1Combine flour
(110g (3/4 cup) chickpea flour), cumin
(1 tsp ground cumin), turmeric
(1 tsp ground turmeric) and baking powder
(1/2 tsp baking powder) in a bowl. Season. Add soda water
(185ml (3/4 cup) chilled soda water) and coriander
(2 tbsp chopped fresh coriander leaves) and stir until combined. Add onion
(2 brown onions, halved, thinly sliced) and stir until combined.
Step 2Add oil
(Vegetable oil, to shallow-fry) to a medium non-stick frying pan to come 3cm up the side of the pan. Cook heaped tablespoonfuls of onion mixture, in batches, for 2 minutes each side or until bhajis are crisp. Transfer to a paper towel-lined plate to drain.
Step 3Meanwhile, place yoghurt
(260g (1 cup) Greek-style yoghurt), mint
(1/4 cup fresh mint leaves, plus extra, to serve) and lemon juice
(2 tsp fresh lemon juice) in a small food processor. Season. Process until smooth.
Step 4Place bhajis and mint sauce on a serving plate. Sprinkle with extra mint. Serve.