When thinking of different kinds of canapés, it sometimes pays simply to think of what you most like to eat, then just make it smaller. This is a great example of just that. It's a great recipe because 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.
Ingredients Makes 28 Mini Bhajis
1 tsp cumin seeds
The seeds from
7 cardamom pods
1/2 tsp mustard seeds
1/2 tsp coriander seeds
6 black peppercorns
700ml vegetable oil
2 large onions, small diced
80g chick pea flour
1 x small egg
1/2 tsp turmeric
Pinch of dried chilli flakes or cayenne pepper
Salt and pepper
Fresh chopped coriander
Method
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
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
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.
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
Drop teaspoonfuls of the mixture into the hot oil and cook until golden brown, drain on some kitchen paper
Transfer to a serving plate, sprinkle with coriander and serve still hot with a some raita or chutney
This cookbook was created by Delicious Mountain based on actual recipes used in our chalets. If you try this recipe at home, don't forget to tag us on social media so we can share it with the world.
