Bhajis are Indian appetizers made by combining vegetables in a batter of flour and spices. This version, made by combining chopped onions in a chickpea flour batter, is similar to crispy onion fritters. The bhajis are served with a cool, thick yogurt sauce, which also makes a delicious dip for vegetables and pita bread.
Make it easy tips:
-- Onions may be chopped in a food processor.
-- A small scoop measuring 1-inch across the top is the perfect size to drop batter into oil.
PER BHAJI: 30 calories, 1 g protein, 4 g carbohydrate, 1 g fat (0 saturated), 0 cholesterol, 131 mg sodium, 1 g fiber.
Yields about 55 bhajis.
3 cups chickpea (garbanzo bean) flour
3 tsp. ground cumin
3 tsp. ground coriander
3 tsp. salt
1-1/2 tsp. ground black pepper
1-1/2 tsp. turmeric
1-1/2 tsp. cayenne pepper
1-1/4 cups water
3 large onions, finely chopped (about 5-6 cups)
Vegetable oil for cooking
Yogurt Mint Sauce (see recipe)
Stir together the flour, cumin, coriander, salt, pepper, turmeric and cayenne in a large bowl. Stir in the water. Mix with a wooden spoon until it becomes a smooth dough. Stir in the onions until well mixed.
Pour 1/2 to 1 inch of oil into a large skillet. Heat on high until very hot. To test, drop a small amount of batter into the oil. It should immediately rise to the surface and begin to brown.
For each bhajis, scoop 2 teaspoons of batter onto a spoon and use a second spoon to push it into the oil. Cook until the undersides are golden, about 3 minutes. Turn and brown bottoms, 2 to 3 more minutes. Remove with a slotted spoon to paper towels to drain.
Bhajis may be refrigerated overnight or frozen. Bring to room temperature, place on baking sheets and reheat in a preheated 425° oven for 10 minutes, or until hot.
Serve with Yogurt Mint Sauce.