Onion Bhajis

• Vegan

• Produce

  • 2 tbsp Cilantro
  • 1 Green chili
  • 2 White onions

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 1/2 tsp Baking powder
  • 3 4 cup gram Flour/chickpea flour
  • 1 tsp Salt
  • 1/2 tsp Tumeric, ground

• Oils & Vinegars

  • 1 Coconut oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Liquids

  • 5 tbsp Water

Found on asaucykitchen.com

Description

Ingredients

• 2 white onions, sliced or spiralized using the flat noodle blade
• 3/4 cup gram flour/chickpea flour (105 grams)
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon ground tumeric
• 1 green chili, deseeded and finely chopped
• 2 tablespoons freshly chopped cilantro
• 1 teaspoon lemon juice
• 5-6 tablespoons water
• coconut oil for frying

Directions

• Place the flour, baking powder, salt, cumin, tumeric, chili, cilantro, and lemon juice in a large bowl and whisk to combine. Add in the water.
• Once youve got a thick batter, add the onions slices and stir to coat with the batter. I find this step is easiest if you just mix with your hands.
• Heat a large wok on the stove top on a medium heat and melt enough coconut oil so that youve got about a half inch layer of oil.
• Carefully drop tablespoons of the batter into the hot oil cooking about 3-4 bhajis at a time. Fry for about a minute on each side and then flip the bhajis to get the other side until golden. Remove each bhaji with a slotted spoon and place on a plate lined with a paper towel to drain the excess oil. Continue until all of you batter in gone.
• Serve these hot on their own or with a cucumber mint raita and enjoy!