Onion Bhajis served as canapes in our catered chalets Onion Bhajis served as canapes in our catered chalets

Onion Bhajis

When thinking of different kinds of canapés, I always think of what I like to eat, then make it smaller, this is a great example of just that. This recipe is good as it is wheat free, using chickpea flour instead of wheat flour. It can be hard to think of canapés that aren't bread or wheat based

Method


1. In a heavy based frying pan on a low heat, put the cumin, cardamom, mustard, coriander seeds and peppercorns. Warm them in the pan until you can smell the fragrance from the spices coming from the pan. Allow them to cool and grind in a pestle and mortar or spice grinder

2. Put a small-ish heavy based pan on a medium heat on the stove, pour in the oil and leave to heat gently. Alternatively, use a deep fat fryer

3. In a mixing bowl, put all of the ground spices, onion, egg, turmeric, chilli or cayenne and chick pea flour together. Mix well to combine.

4. If it's quite sloppy, add a little more flour. The mixture wants to be reluctant to drop off the spoon, but not determinedly so

5. Drop teaspoonfuls of the mixture into the hot oil and cook until golden brown, drain on some kitchen paper

6. Transfer to a serving plate, sprinkle with coriander and serve still hot with a some raita or chutney