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Onion Bhaji


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120 g chickpea flour
2 golden onions
1 sprig of coriander
1 teaspoon turmeric powder
1/2 teaspoon chili powder
1 teaspoon cumin seeds
oil for frying


Sift the flour with the turmeric and chilli in a bowl until stiff, then about 200 ml of cold water, pour flush and joining possibly more water, until you have a thick batter; season with salt and pepper, then let it sit for at least 1 hour.

Trim the onions, peel and cut into slices not too thin; rinse and trsferitele to drain on paper towels.

Toast the cumin seeds in a nonstick pan, stirring for 1-2 minutes.

Wash the cilantro and finely chop the leaves.

Incorporate onions, coriander and cumin cooked in batter, stir well, then fry the mixture by spoonfuls, in a high-sided pan with plenty of hot oil, a few at a time, stirring until half-cooked croquettes are golden brown.

Drain fritters on paper towels and serve immediately while still hot.

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Fonte: Da noi - Chez nous, marzo 2016

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