17
Onion Bhaji’s
Serves 12
3 small onion, thinly sliced
1 clove garlic, minced
2 tbsp tikka masala paste
½ tsp ground turmeric
2 tbsp coriander, finely shredded
Juice of ½ lemon
1 teaspoon salt
140ml water
180g chickpea (besan) flour
1.
Preheat oil in the deep fryer to 190°C
for approximately 15 minutes.
2.
In a large bowl, combine the onions,
garlic, tikka masala paste, turmeric,
coriander, lemon and salt and stir
well. Gradually add the water
and flour until the mixture forms
a runny dough.
3.
Lower the deep fryer basket into the
hot oil and drop heaped tablespoon
sized balls of batter into the deep
fryer basket, approximately 4 at a
time. Cook for 1 minute or until deep
golden brown and then place onto
absorbent paper towel to drain.
Repeat until all bhajis are cooked.
4.
Serve immediately with mango
chutney or mint raita.
Corn Chips with Tomato Salsa
Serves 12
2 tomatoes, diced
½ red onion, diced
1 clove garlic, minced
1 tbsp lemon juice
1 tbsp olive oil
4 medium sized corn tortillas cut into
¼ pieces
2 tsp flaked salt
1.
In a bowl, combine the tomato, onion,
garlic, lemon juice and olive oil and
set aside.
2.
Preheat oil in the deep fryer to 180°C
for 15 minutes.
3.
Lower the deep fryer basket into the
hot oil and add 6 tortilla wedges
one at a time and deep fry for
approximately 30 seconds or until
golden brown. Repeat until all tortillas
have been deep fried.
4.
Raise basket to drain and rest on
draining ledge and tip out into a large
bowl. Toss with salt and serve with
tomato salsa.
