Crispy Onion Bhajis may be a natural vegan and gluten-free snack or starter. Light, crunchy, and really tastes better!
2 white onions, sliced or spiral using flat noodle blades
3/4 cup | 105 grams of green beans flour / chickpea flour
1/2 teaspoon leaven
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon powdered turmeric
1 green chili, seeded and finely chopped
2 tablespoons fresh chopped cilantro
1 teaspoon of juice
5-6 tablespoons of water
coconut oil for frying
1.Place flour, leaven , salt, cumin, turmeric, chilies, coriander and juice during a large bowl and blend until combined. Add water.
2.Once you've got a thick paste, add the onion slices and blend thoroughly with the paste. I find this step easier if you only mix together with your hands.
3.Heat an outsized skillet on the stove over medium heat and melt enough copra oil to make about half an in. of oil.
4.Put tablespoons of the dough gently into the recent oil, and cook about 3-4 bhajis at a time. Fry for a few minute on all sides , then turn the bhajis over to urge the opposite side until they're golden brown. Remove each bhaji with a slotted spoon and place it on a plate lined with paper towels to get rid of excess oil. Continue until you're all gone.
5.Serve hot alone or with a mint cucumber raita and enjoy!