These make an interesting variation to the typical onion bhaji
They are also great for those that have difficulty digesting quantities of onion.
- 1 cup chickpea (besan) flour
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon fennel seeds
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon chilli powder
- 1/2 teaspoon baking powder
- 1 1/2 cups frozen green peas, thawed
- 1 large egg, whisked
- lime wedges
Mix the chickpea flour, spices and baking powder in a bowl, add the peas and mix well. Add the egg and enough water (about 1/4 cup) to form a moist but not completely sloppy mixture.
Heat oil in the pan to a depth of 1.5 – 2cm.
Once the oil is hot enough that a small dollop of batter immediately sizzles, then cook oblong spoonfuls of bhaji in batches, turning until well coloured and crisp. Drain on paper towels. Either serve immediately with a yoghurt, garlic, salt and mint dipping sauce or set aside for later.
These can be made in advance but do not refrigerate them as they will then go soggy.
Leave them set aside on something like a wire rack and then heat in the oven for a few minutes before serving.
Serve with lime wedges and a yoghurt, garlic, mint and salt dipping sauce.