Change Up Vegan: Red Onion and Chilli Bhajis

These Bhajis are incredibly tasty and do very well as a side dish!

Ingredients

4 Small Red Onions

Vitamins B-16, C and K, Folate, Thiamine, Calcium, Magnesium, Potassium and Manganese.

100g Coconut Flour

Vitamin B1 and C, Iron and Calcium.

1/2 Teaspoon of Baking Powder
2 Teaspoons of Curry Powder
1 Red Chilli

Vitamin A, B2, B3, B6, E and K, Potassium, Iron, Copper and Manganese.

Olive Oil

High in Vitamin E and K, also contains Iron, Calcium, Potassium and Sodium. (Although I don't think this will count as it is used to fry the Bhajis) :-P

250g Natural Yougurt

Vitamin B12 and D and Calcium.

4 Teaspoons of Mint

Vitamin A, B6 and C, Zinc, Calcium and Iron

1 Garlic Clove

Contains Vitamin B1, B6, C, Maganese, Copper, Selenium, Phosphorus and Calcium

250ml cold water

Method

Firstly dice two of the onions finely and the other two slice thinly.

Next chop up the Red Chilli and deseed.

Then sieve the flour and baking powder into a bowl, add the curry powder and chopped chilli and stir in.

Following this add in the onions and stir until they are well coated.

This should now be a thick batter, if it is too lumpy add in more water, if not it wont matter because of the next stage.

Now heat up some oil in a pan, it should be about 5cm deep, to test add a piece of batter and if the batter bubbles and floats to the top the oil is hot enough.

Then the cooking stage, roll some of the batter in your hands and squeeze all of the water out before adding it to the pan. Then cook for approximately 3 minutes until brown, then turn over and cook for a further two minutes.

Keep the Bhajis warm while the rest cook, I did this under the grill.

While cooking the Bhajis, make the Raita by crushing the garlic and chop up the mint.

After this add the yogurt to a bowl, add the garlic and mint and stir.

Serve together and dip Bhajis into the Raita and enjoy!