To prepare the mint yogurt dipping sauce:
Mix the yogurt and mint together in a bowl to blend. Set aside.
Method for the onion bhajias:
In a medium to large mixing bowl whisk the chickpea flour with the spices and 3/4 teaspoon/3.5 g of salt to blend. Slowly add the water, whisking to create a smooth thick batter. Stir in the chopped cilantro. Set the batter aside.
Heat 2 tablespoons/30 ml of oil in a heavy large pot or wok over medium heat. Add the onions and saute for about 15 minutes or until the onions soften slightly.
Transfer the onions to a colander and set the colander over a large bowl to catch the excess oil and liquid. Set the onions aside to cool. Mix the cooled onions through the batter.
Using about 2 tablespoons/30 g of the onion mixture for each bhajia, carefully drop spoonfuls of the onion mixture into the hot oil to create bhajias that are slightly larger than the size of a golf ball, and deep fry for 5 minutes or until they are golden brown.
Using a slotted spoon, remove the bhajias from the oil and place them on paper towels to absorb the excess oil. Season the hot bhajias with a little salt. Place the bhajias on a platter and garnish with the cilantro sprigs. Serve with the mint yogurt dipping sauce.
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|Serving Size: 1 recipe (1138g)|
|Recipe Makes: 4|
|Calories from Fat: 256 (20%)|
|Amt Per Serving||% DV|
|Total Fat 28.5g||38 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 8.3g|
|Cholesterol 21.8mg||7 %|
|Sodium 455.4mg||16 %|
|Potassium 3656.1mg||96 %|
|Total Carbohydrate 192g||56 %|
|Dietary Fiber 34.7g||139 %|
|Sugars, other 157.3g|
|Protein 70.4g||101 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1284
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