low carb - onion bhajis recipe

Prep time: 10 minutes

Frying time: 10 minutes

Servings: 8 bhajis

Ingredients:

• 1 or 2 onions (+/- 250-300 grams) can be brown, white, or red, depending on your preference

• 1 egg (medium-sized)

• 1/2 cup almond flour (can replace with plain or chickpea flour for a non-low-carb option). If you use plain flour, make the batter separate.

• 1/4 cup wheat gluten (if you use plain or chickpea flour, that will replace this) .

1/2 tsp baking powder (lazy keto) - can be replaced by mixing equal amounts of baking soda, inulin powder, and cream of tartar.

• A good squeeze of fresh lemon juice

• A small piece of fresh green chilli (depending on how spicy you like it), seeds removed and finely chopped (or just stick with the chilli powder from the spice mix and leave them out).

• Coriander leaves for decoration

• 1 large tbsp of ghee for frying

Spice mix:

½ teaspoon turmeric

½ teaspoon ground cumin

¼ teaspoon cumin seeds

¼ teaspoon chilli powder

¼ teaspoon garam masala

½ teaspoon salt

Instructions:

1. Slice the onions finely and put them in a large bowl.

2. Put all dry ingredients (except the wheat gluten) with the onions in the bowl.

3. Mix some water with the wheat gluten in a separate bowl to make a batter-like consistency.

4. Put the wheat gluten batter into the large bowl and blend in quickly with the other ingredients.

5. Preheat the ghee in a non-stick frying pan until medium heat (test with some onion slices).

6. The mixture should stick together so you can make about 8 equal bhajis

7. Once the ghee is at the right temperature, fry them in batches of 4.

8. When they are brown at the bottom, carefully turn them over so they don’t fall apart.

9. When they are brown on both sides, take them out and rest on a double piece of kitchen roll.

10. Then make the next batch and repeat the frying process.

11. When they are all done, present them on a nice plate and sprinkle some coriander leaves.

12. Best to eat them when they are still hot.

Troubleshooting:

• The ghee should be hot enough to brown the bhajis but low enough to allow the onions to soften.