This recipe is inspired by spicy Indian snack known as Onion Bhajis. In Indian cuisine bhajis or bhajia is a type of vegetables fritter, usually made of slices onion coated with thin seasoned batter and fried until crisp and brown, and served with mango chutney.
This time I combined the onion with carrot. I serves this bhajis with halved pita bread and mint raita sauce.
- 2 medium onions, halved and sliced thinly
- 100g carrot, sliced
- 70g gram flour
30g rice flour
- 1/2 tsp turmeric
- 1 tsp grated ginger
- 1 tsp cumin seeds, lightly crushed
- 1/2 tsp fennel seeds
- 2 green chillies, finely minced
- small bunch mint leaves
- 200g greek yogurt
- salt to taste
- 10 rotis or pita breads
- 1 small cucumber, thinly sliced
- romaine lettuces, cut into bite-size piece
- 1/2 lemon
- Mix all the raita ingredients, season with salt and pepper. Chill until ready to use.
- Toss together lettuce and cucumber, dress with lemon juice and lightly season with salt and pepper.
- Bhajis: Put the onion, grated cassava and carrot in a mixing bowl. Sift the flours into an onion mixture , stir in spices and season with salt. Mix in vegetables and flour together until all vegetables lightly coated with flour. Add about 1/4 cup or less water. Stir in until you got a workable paste.
- Heat the oil in a deep pan or wok to 180 C. Add a drop of batter, when it sizzle as it hits the oil, then the oil is hot enough. Carefully drop a heap tablespoons of bhaji mixture in to the oil, do not overcrowd the pan. Cook for about 3-4 minutes (depend on your bhaji size) until crisp and golden, turning occasionally. Remove with slotted spoon and drain on kitchen paper. Keep it warm while you cook the next batch.
- Assemble pita bread with bhajis, cucumber and lettuce salad, and a dollop of mint raita.