Photo: Chef Cynthia Louise
Recipe for vegan onion bhaji by Chef Cynthia Louise
Today's star is, without a doubt, the onion. The symphony of spices I added to this dish, on the other hand, gave the star of the show a whole new dimension. I guarantee, after trying these onion bhajis, you'll never look at onions the same way again.
See also: Easy recipe for muhammara, a roasted red pepper dip
Ingredients
400g onion, sliced
2 cups besan flour
1 tbsp sweet curry powder
1 tsp mustard seeds
1 tsp Nigella seeds
1 tsp cumin powder
A handful of coriander leaves
Rice bran oil to cook
Water
Method
In a bowl, add the flour and coriander leaves, mix and break the flour.
Add the curry powder, cumin, nigella, mustard seeds, salt and pepper, mix well.
Gradually add water to make a pancake consistency, adjust the taste.
Add the onions and mix until it’s all well-coated.
Let it sit for 15 minutes.
While you wait, heat up the oil.
To fry, scoop a big spoonful and lower into the hot oil. Onion bhajis are done once it reaches a golden brown colour.
