Vegan, Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free.
Endometriosis, Crohns & Coeliac Safe.
I was really excited when i got the question to make some Onion Bhajis to go with the curry.
I totally forgot about onion Bhajis and i hadn't had them for a while so i got to it for my tea.
I decided to call them Rosti's (even though there is no potato in them) because the remind me of them, i make them flat instead of in balls because 1: they cook all the way through and 2: They are gorgeous to just dip into your curry and scoop.
2 Red Onions
Approx 10 pink peppercorns
1 Tsp Chilli flakes
1 Heaped Tsp Chives
1/2 Tsp Kalonji Black Onion Seeds
2 Tsp Turmeric
1 Tsp Parsley
2 Heaped Tsp Tandoori Spice Mix
1 Tbls Schwartz Tikka Spices
1 Tsp Sunflower Oil to blend the spices
2 Heaped Tsp Ground Flax Seed
3 oz Sorghum Flour
2 Tsp Grapeseed oil (more if needed)
Makes: Around 12 -
(it was a little hard to count as i was putting them out to pat dry my family were passing and eating them...im suprised i had enough to photograph)
Put it to one side and move on to your onions.
Stir it in.
It will be really floury but will smell Devine!
You can test if the oil is hot enough by taking one strand of onion and dropping it into the pan if it instantly sizzles then it is ready for action.
Make small Tbls dollops of mixture and place them into your pan.
Wait for a few minutes then flip them over.
Once they are brown each side i turn up the heat a little so they turn really crispy.
Repeat the process with the rest of your mixture and dont forget to check the oil level, if you are running low then top up leave the oil to heat up again check the oils hot then add your mixture.
Flip them over so both sides loose the excess oil.
stack up and enjoy....unless they have already been eaten
SEE there are only Half the amount i made there!
Next To Make The Curry Click Here
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