Many thanks to @theplantbasedpom for this recipe for these golden, cripsy and plant based Onion Bhajis with the perfect cool cumcumber to dip your bhajis into.
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Ingredients
- 2 whole onions very thinly sliced
- 1 tbsp curry powder
- 1/2 tsp of each: chilli powder, turmeric & fennel seeds
- 1/4 cup chickpea flour
- 1/4 cup PomPom Paddock Cauliflower Flour
- 2 tsp minced garlic
- 2 tsp minced ginger
- Handful of fresh coriander finely chopped
- 1 tbsp melted coconut oil
- Water to mix
- Canola oil for deep frying
Cucumber Dip
- 1 cup vegan natural yoghurt
- 1 tsp cumin
- 1 tbsp lemon juice
- 1/2 cucumber, finely chopped (remove seeds first)
- 1/2 tsp salt
- Handful of fresh mint finely chopped
Method
- Preheat your fryer to 180C or heat some oil in a saucepan over a medium heat
- Add all the Bhaji ingredients to a large bowl and stir until well combined
- Next add some water a little at a time, stirring after each addition until the mix comes together in a very thick batter
- Using a spoon or your hand, form fritter size balls of the mix and then place into the hot oil
- Once golden, remove from the oil and place the fritter on to some paper towel to drain excess fat
- To make the dip, mix the ingredients together in a bowl and serve alongside the Bhajis