Onion Bhaji

Khanh Ong

Ingredients:

Onion and Zucchini Bhaji

150g chickpea flour
2 tbsp rice flour
1 tsp salt
1⁄2 tsp dried chili flakes
2 tsp ground coriander
1 tsp ground cumin
1⁄2 tsp turmeric
1⁄4 cup of chopped coriander leaves
juice of 1 lemon
200 ml of warm water
2 large brown onions sliced
1 zucchini shredded
Veg oil for deep frying

Mango Chutney

1⁄2 cup of packed mint leaves
1⁄2 cup packed coriander leaves
1⁄2 a ripe mango (fresh or frozen)
1 green chili chopped
1 thumb sized ginger chopped
a pinch of ground cumin
juice and zest of a lemon

To Serve

coriander leaves
mint leaves

Method:

place flours, salt, chilli flakes, ground coriander, cumin, turmeric, coriander leaves into a bowl and mix together
squeeze in lemon juice and pour water slowly till you get a paste like consistency.
add the onions and zucchini into the batter and coat evenly
make sure your oil is hot so when u dip chopsticks in the start to bubble
drop a heaped tbsp of the onion and zucchini batter into the oil to fry until golden brown and repeat until all the batter is used
set aside on paper towel to drain
place all the chutney ingredients into a blender and wizz until smooth
set aside for serving
place chutney in small dipping bowl
place bhaji on a platter and pop the chutney next to them
cover bahji with coriander and mint leaves

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