Using a sharp knife, slice the onions into thin rounds. Separate the slices and set them aside oil a plate.
In a bowl mix together the flour, chilli powder, ground turmeric, baking powder and asafoedda. Add salt to taste. Sift the mixture into a large mixing bowl.
Add the coarsely crushed seeds, onion slices, green chillies and fresh coriander and toss together well.
Add enough cold water to make a paste, then stir in more water to make a thick batter that coats the onions and spices.
Heat enough oil in a karahi or wok for deep-frying. Drop spoonfuls of the mixture into the hot oil and fry the bhajias until they are golden brown.
Leave enough space to turn the bhajias.
Drain well and serve hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (4g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.3mg||0 %|
|Potassium 15.3mg||0 %|
|Total Carbohydrate 0.4g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.4g|
|Protein 0.1g||0 %|
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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: 2
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