Onion and chilies deep fried.
Put the onions in a large bowl and add the green chillies, chilli powder, fresh coriander, lemon juice and ajwain. Sift the chick pea flour with the salt. Heat plenty of oil in a karai-type container or a deep pan but do not let it get too hot. Gradually add the sifted flour to the onion mixutre, rubbing it in with your fingers until firm and sticky. Add the water and mix well. With your already messy fingers, put small dollops of the mixture into the oil to fry - just a few at a time or they will be soggy. The bhajia should be no bigger than 2.5cm. Do not make the sort of tennnis balls you might be used to seeing elsewhere! Fry them slowly until crisp and golden on the outside and cooked through in the centre. If the oil is too hot they will be raw and gooey inside. Drain in a sieve placed over a bowl and then serve immediately with green chutney, green coconut chutney or fresh tomato chutney.
These are delicious with yogurt dip or chutney
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|Serving Size: 1 Serving (489g)|
|Recipe Makes: 1|
|Calories from Fat: 1017 (80%)|
|Amt Per Serving||% DV|
|Total Fat 113g||151 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 16.7g|
|Polyunsanturated Fat 82.9g|
|Cholesterol 0mg||0 %|
|Sodium 61.4mg||2 %|
|Potassium 1099.6mg||29 %|
|Total Carbohydrate 57.4g||17 %|
|Dietary Fiber 11.2g||45 %|
|Sugars, other 46.3g|
|Protein 14.5g||21 %|
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Calories per serving: 1271
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