Crispy Onion Spiced Bhaji (Print Version)
# Ingredients:
01 -
3 Tbsp coconut oil to fry
02 -
1 Tbsp parsley (or cilantro), chopped up
03 -
1 green chili pepper, minced
04 -
1 tsp lime or lemon juice
05 -
½ cup (120 ml) water
06 -
½ tsp turmeric powder
07 -
¾ tsp salt
08 -
¾ tsp ground cumin
09 -
1 Tbsp nutritional yeast (skip if you want)
10 -
1 cup (100 g) chickpea flour
11 -
2 medium onions (around 300 g), sliced thin
# Instructions:
01 -
Keep frying any batter you've got left. Eat while they're hot with something to dip, like cucumber raita.
02 -
Grab tongs and drop about four heaps of sticky onions into the hot pan. Let each one cook until they're crisp and brown, about 2-4 minutes per side.
03 -
Splash a tablespoon of coconut oil in a big pan and warm it on medium.
04 -
Drop all those thin onion slivers into your batter. Try to wrap them up well so every bit gets covered.
05 -
Toss chickpea flour, nutritional yeast, cumin, turmeric, salt, water, lime juice, chili, and parsley in a large bowl. Whisk it all together so it's thick but pourable. Add a tiny splash more water if it feels too dry.
06 -
Peel your onions and cut into skinny strips using a mandoline or a sharp knife. Put aside till needed.