Onion Bhaji Bites & Cucumber Vegan Raita dipping sauce😋
Crispy, crunchy, oniony balls of goodness, dipped in a refreshing raita sauce, these are a great shareable snack or party platter. God bless Indian food, it is truly a vegans best friend. Such amazing flavours, such incredible textures......so. much. deliciousness. 😍
These bhajis are super quick to whip up, and although not the healthiest (oven-baked didn't cut it, these need a good old fashioned fry), they are a fantastic appetizer. This recipe makes around 12 small bhaji bites.🤗
So here's what you'll need:
For the Bhaji Bites:
500ml-1L vegetable oil for deep frying
2 red onions
1 yellow capsicum, finely chopped
4 cloves of garlic, finely sliced
1 fresh red chilli
1.5 tsp coriander
1.5 tsp cumin powder
300g chickpea flour
1.5 tsp masala powder
For the Raita:
1 cucumber (small) finely diced
4 tbsp of vegan sour cream (we used Tofutti)
1/2 lemon's juice
Black cracked pepper to taste
Salt to taste
For the Bhaji Bites
1. Put the onion, capsicum, chilli, cumin, garlic and coriander in a bowl. Add them to the bowl with the chickpea flour, masala, water and a generous pinch of salt and mix until everything is well combined and covered with a wet, sticky batter.
2. Pour the vegetable oil into a large saucepan so that it comes no more than two-thirds up the side of the pan. Heat to 180C/350F/gas mark 4, or until a wooden spoon dipped into the oil sizzles around the edges.
3. Divide and mould the mixture into 12 small bite-sized balls. Lower the bites into the oil and cook them for about five minutes, turning them over halfway. Remove the bites when they are golden and crisp and transfer to a plate lined with kitchen paper to drain any excess oil. Repeat with the remaining bhaji bites.
For the Raita
1. Combine the sour cream and lemon juice and mix until smooth. Add the chopped cucumber and give it a good stir. Add salt and pepper to taste.
These are also excellent with hummus, guacamole or other delicious dips🌱. Bon Appetite!👩🍳