Nutrition balance score
Great
Glycemic Index
57
Moderate
Glycemic Load
13
Moderate
Nutrition per serving
Calories144.3 kcal (7%)
Total Fat2.1 g (3%)
Carbs23.1 g (9%)
Sugars2.2 g (2%)
Protein8.7 g (17%)
Sodium451.5 mg (23%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
130gchickpea flour
gram
4 tablespoonsyogurt
1 ½ teaspoonsgarlic
finely grated or crushed
1 ½ teaspoonsroot ginger
peeled, finely grated
¾ teaspooncumin seeds
¼ teaspoonturmeric
12fresh curry leaves
shredded
4 tablespoonscoriander leaves
finely chopped
¾ teaspoonsalt
1onion
large, halved and finely sliced
olive oil
or sunflower, to deep-fry
Instructions
Step 1
Place the chickpea flour in a large bowl and measure in 4 tablespoons of water. Add the yogurt and beat together to create a thick paste. Add the garlic, ginger, cumin seeds, chilli powder, turmeric, curry leaves and chopped coriander. Mix well and add salt to taste. Fold the onion slices into the batter, making sure they are well coated.
Step 2
Set a karhai, wok or deep, sturdy pan for deep-frying over a medium heat and pour in the oil. Test it is hot enough by dropping in a small piece of batter: it should sizzle immediately. Have a small bowl of water close to hand.
Step 3
Working quickly, take small pinches of onions and, making sure they are well coated in the batter, drop three or four into the hot oil. Some will form small spidery clusters, others may separate to be individual slices. Cook the bhajias for 20–30 seconds before turning with a slotted spoon. Continue cooking for about one minute, turning occasionally, until they are a reddish-golden colour. Remove and drain in a colander.
Step 4
Wet your fingers, then pick up another pinch of battered onions and repeat the process.
Step 5
Serve hot.
Notes
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