Yummy treat if you love Indian food - slow carb - crunchy and so good with a lentil dhal
- Prep Time :
20 min - Cook Time :
20 min - Ready Time :
40 min
Servings
Ingredients
- 100 grams Chickpea flour
- 2 Red Onions finely sliced
- 1/2 teaspoon Baking powder
- 2 tablespoons Curry paste
- 1 Red chilli
- 150 mls Water
Directions
1. Thinly slice the onion. Sift the flour and baking powder into a bowl. Add the curry paste or powder, chopped chilli and a good sprinkling of salt. Add about 150ml of cold water to make a thick batter. Stir in the chopped and sliced onions until they are well coated.
2. Heat about 5cm of oil in a wok or deep pan. Add a tiny speck of batter, if it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough.
Add heaped tbsps of onion mix to the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp, about 3-4 mins. Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the remaining bhajis
i have a photo of these babies now – can you tell me how i post this?
This looks delicious – but I though fried foods weren’t allowed on the Slow Carb Diet. . .
I think the restriction on fried foods has more to do with the ingredients usually used in the batter than on the cooking method. And since chickpea flour is allowed these should be ok. Sounds yummy!
What is the sauce showed with this dish?
It looks like Raita, a yogurt chutney, with cucumbers and peppers.