Adam Liaw’s onion bhajis
These onion and chickpea flour fritters are delicious by themselves. Combine them with a fresh mint chutney and they are truly sublime.
Ingredients
3 red onions
½ tsp salt
1 cup chickpea flour
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
¼ cup roughly chopped coriander
vegetable oil, for deep-frying
Mint chutney
3 cups loosely packed mint leaves
1 clove garlic
1cm ginger
1 green chilli (optional)
1 cup yoghurt
½ tsp sugar
½ tsp ground cumin
salt, to season
Method
Step 1
Using a box grater, grate one of the onions into a bowl, capturing all the juices. Slice the other two and add to the bowl. Add the salt, chickpea flour, spices and coriander and mix to a firm but sticky batter. Stand for 20 minutes.
Step 2
Heat the oil to 175C and deep-fry spoonfuls of the batter for about 5 minutes, until golden brown and cooked through. Drain on a wire rack and sprinkle with salt.
Step 3
For the chutney, place mint, garlic, ginger and chilli (if using) into a blender with 2 tablespoons of yoghurt. Blend to a smooth paste. Combine the remaining yoghurt with the sugar, cumin and salt and mix well. Stir the mint paste through the yoghurt mix, and serve with the onion bhajis.
Continue this edition
The July 9 EditionPrevious
Adam Liaw’s butter bean curry
Think of this dish as a cheat’s butter chicken, but without the chicken. It will feed a family of four for about $2 a serve.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.watoday.com.au/goodfood/recipes/adam-liaw-s-onion-bhajis-20230704-p5dlqc.html