These bhajis are adapted from an Angela Hartnett recipe in the Guardian. I made two bhajis with plain flour (which she suggests), and two with gluten-free flour. The gluten-free versions - perhaps gram flour would have been even better - were far superior: wheat flour produced a stodgy, crusty texture. I used more spice than the pinches Hartnett suggests.
1 onion, cut in half, sliced into half-moons, then quarter-moons
30g gluten-free flour
1/2tsp cumin seeds
1/2tsp coriander seeds
Pinch cayenne pepper
Salt
1 egg, beaten
200ml sunflower or groundnut oil
Warm the cumin and coriander in a small saucepan over a low heat, until they give off a spicy aroma. Grind them in a mortar.
In a bowl, mix the onion, flour, spices, and salt to taste. Gradually add the egg, stirring or mixing by hand until you have just enough to produce a squidgy and coherent mass. Divide it into four bhajis.
Warm the oil over a medium heat in a saucepan or frying pan. Put in a small piece of bread: if it sizzles, gently lower in the bhajis. Fry until brown, turning once.
1 onion, cut in half, sliced into half-moons, then quarter-moons
30g gluten-free flour
1/2tsp cumin seeds
1/2tsp coriander seeds
Pinch cayenne pepper
Salt
1 egg, beaten
200ml sunflower or groundnut oil
Warm the cumin and coriander in a small saucepan over a low heat, until they give off a spicy aroma. Grind them in a mortar.
In a bowl, mix the onion, flour, spices, and salt to taste. Gradually add the egg, stirring or mixing by hand until you have just enough to produce a squidgy and coherent mass. Divide it into four bhajis.
Warm the oil over a medium heat in a saucepan or frying pan. Put in a small piece of bread: if it sizzles, gently lower in the bhajis. Fry until brown, turning once.
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