150g/ 6 oz besan (gram or chick pea flour)
1 tsp salt or to taste
Pinch of bicarbonate of soda
1 tsp ground rice
2 tsp ground cumin
2 tsp ground coriander
1/2-1 tsp chilly powder
2 large onions, sliced into half rings and separated
200 ml 7 fl oz water
Oil for deep frying
Wash, dry and slice the vegetable you desire to make into
bhajjis into thin slices.
Then make a batter of the four with salt and soda bicarb, the teaspoon of ground rice, cumin chilli and coriander powders.
Mix into a smooth thick batter. Coat the slices of vegetables and slip it into hot oil in a kadai.
Fry until the coating puffs up, and the bhajjis are golden brown. Remove from oil and strain on a paper.
Serve with tomato sauce or coconut chutney.