Hello Eat Safers,
Wow, I am really loving sharing my recipes and stories with you at the moment. I think it inspires me to cook more and try new things.
Last night I had dinner at my partners parents house. I have to say, I am very well looked after in the allergy department when
it comes to eating there. It’s so nice to know I can go down to visit and enjoy some amazing cooking, thanks Julie
Last night we had a bit of an indian night and as always the food was super yummy.
For entree Julie taught me how to make Onion Bhaji. For those of you who are not familiar with Onion Bhaji, it is onion coated in delicious
Indian herbs and spices. It is super simple and super yummy. I just had to share this with you.
These make for a great entree or canape and can be eaten hot or cold.
Play around with the flavour and find out what works best for you.
The BEST part about these is they are great for allergies. They are Gluten, Egg, Dairy, Nut, Seafood, Vegetarian, Vegan, Sugar FREE! YAY.
Let me know what you think.
2 onions, finely sliced
1 green chilli, finely chopped and de-seeded, if preferred
2 garlic cloves
8g of root ginger, finely chopped
1 tbsp of butter, melted (use nutlex for vegetarian option)
1/2 tsp of red chilli powder
1/2 tsp of ground turmeric
2 curry leaves
6 tbsp of Chickpea flour
3 tbsp of rice flour
1/4 bunch of coriander, chopped
1/4 tsp of fennel seeds
500 ml of vegetable oil, for frying
Heat your deep fryer to 180˚C, If you are like me and don’t own a deep fryer, pour some oil (use oil with a high smoking point like sunflower, coconut or walnut oil or even animal tallow) into a large pan up to a third full. I normally use coconut oil. Once the oil reaches 180ºC it is ready to use. Note: Take care with the oil.
Grab a bowl and mix together onions, green chilli, garlic, ginger, curry leaves and melted butter.
Then you want to add in the chilli powder, turmeric powder, chickpea flour, rice flour, chopped coriander, fennel seeds and salt to taste. Sprinkle with water and mix well so it is thick enough to hold its shape.
Check the temperature of the oil by dropping in a small spoonful of the mixture – it should sizzle and float.
With moistened hands, roll up some of the mixture in to loose balls and drop the mixture into the hot oil, about 5 at a time. Stir gently and fry until evenly golden brown all over
Drain the fried onion bhajis on some paper towel. Serve immediately or allow to cool to room temperature if you prefer.
* HINT – Remember not to roll the mixture too tightly or the onion in the middle won’t cook properly.
* These are also nice dipped in some greek yogurt, especially if you don’t like spice. I personally didn’t find these too hot, but the yogurt will help mask the heat if need be.