Tarkari na bhajia (onion bhajia)
Prep time less than 30 mins
Cook time less than 30 mins
Makes 12-14
Dietary Vegetarian
From Saturday Kitchen
Method
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Put the onion, potato, carrot and banana in a large bowl and add the green chillies, ground chilli, fresh coriander, lemon juice, cumin and ajowan. Sift the chickpea flour with the salt into a bowl.
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Heat plenty of oil in a deep pan but do not let it get too hot.
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Gradually add the sifted flour to the onion mixture, rubbing it in with your fingers until firm and sticky. Add the water and mix well.
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With your fingers, put small dollops (no bigger than 2.5cm/1in) of the mixture into the oil to fry, just a few at a time or they will be soggy.
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Fry them slowly until crisp and golden on the outside and cooked through in the centre - about 3-4 minutes. If the oil is too hot they will be raw and gooey inside.
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Drain in a sieve placed over a bowl and then serve immediately with Green Coconut Chutney (see separate recipe).
Ingredients
- 1 onion, sliced as thinly as possible
- 1 medium potato, peeled and grated
- 1 medium carrot, peeled and grated
- 1 large banana grated (a plantain is best for this)
- 2 hot green chillies, finely chopped
- ½ tsp ground, dried red chilli
- 2 tbsp fresh coriander, chopped
- ½ tsp lemon juice
- 1 tsp cumin seeds, crushed
- 2tsp coriander seeds, crushed
- ½ tsp ajowan (carom seeds), crushed (also known as lovage )
- 6-7 tbsp besan (chickpea flour)
- ½ tsp salt or to taste
- oil for deep frying
- 2 tbsp water
Tip For the best results gently roast the cumin, ajowan and coriander seeds in a pan until they change colour but do not burn, and then cool and crush them. The spices will now have a better flavour and aroma.
- 1 onion, sliced as thinly as possible
- 1 medium potato, peeled and grated
- 1 medium carrot, peeled and grated
- 1 large banana grated (a plantain is best for this)
- 2 hot green chillies, finely chopped
- ½ tsp ground, dried red chilli
- 2 tbsp fresh coriander, chopped
- ½ tsp lemon juice
- 1 tsp cumin seeds, crushed
- 2tsp coriander seeds, crushed
- ½ tsp ajowan (carom seeds), crushed (also known as lovage )
- 6-7 tbsp besan (chickpea flour)
- ½ tsp salt or to taste
- oil for deep frying
- 2 tbsp water
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