Ingredients
Onion bhajias:
• 1½ cups (375ml) gram (chickpea) flour
• Handful fresh coriander, chopped
• 1 tsp (5ml) turmeric
• Pinch salt
• 2 large onions, sliced
• Oil, for frying
• Chaat masala, to serve
Chilli bhajias:
• 6 jalapeno chillies
• 2 discs feta cheese, crumbled
• 1 small onion, finely chopped
• Oil, for frying
Preparation method
Onion bhajias:
- Mix flour, chopped fresh coriander, turmeric powder and salt together.
- Fold onions into mixture.
- Add a little water, just enough to give the batter a thick, smooth consistency.
- Pop small spoonfuls of the onion mixture into hot oil, and deep-fry until golden.
- Serve piping hot with a sprinkling of chaat masala.
Chilli bhajias:
- Slit chillies to make pockets, taking care not to cut right through.
- Remove seeds.
- Mix feta and onion together, and stuff chillies.
- Prepare batter, as above.
- Dip into batter, and deep-fry until golden.