Homemade Onion & Mushroom Bhaji’s
CATEGORIES: Dinners + Lunch Nutrition Recipes Snacks + Treats
Now I thought I was start a mini curry theme, following on from Friday curry recipe as its always good to have a wee bit of comforting food on a Monday. As you know I love a good curry, but its not just the curry itself I love, I also love all the ‘bits’ that go with it. Poppadoms, bhajis, samosa’s and dips all make my tummy rumble…
I used to work opposite an amazing curry house that sold massive samosas for 30p each or my lunch for quite a while of 2 samosas and dip with some token vegetables – mmm.
The only downside though is that it’s all pretty much deep-fried in less than suitable oils. I don’t have a problem with deep fried food if eaten very occasionally but I do have a problem with the hydrogenated vegetable oils that they immerse the food into to. These oils are full of unstable trans fats which are a disaster for your heart and health (the type of fat that is actually bad for your heart!).
Plus often when buying these sort of snack you never know really what is in them and if they contain gluten or grains. I used gram flour for these with is the traditional flour used and naturally grain/gluten free!
So naturally I wanted to find a Super Naturally Healthy version of my favourite snack – onion bhajis. Now I wouldn’t say, even with my adjustments , these are the healthiest thing you could ever eat , nor would I recommend them to eat every day – they are deep-fried after all. But every now and then why the heck not:)
I used ghee to cook them in as it is much more stable and healthy fat, a much better alternative to vegetable oil!
So ditch you takeaway, save your pennies and make these super tasty and super easy Bhaji’s from the comfort of you own home whilst in your pyjamas!
Onion & Mushroom Bhaji's
- 1 onion finely chopped
- 2 mushrooms finel chopped
- 1 tsp turmeric
- 2 tsp gram masala
- 1 tsp salt
- 10 tbsp gram flour chickpea flour
- 150-200 ml water
- 1 clove garlic
- Ghee or lard about 15 tbsp to cook
- Put the spices and vegetables in a bowl and mix. Then add the gram flour and combine.
- The slowly add the water until a thick paste it form. You want it to have some movement but be quite thick. Then ideally leave it overnight to allow the starches to break down and it to be more digestible - but this is optional.
- In a small pan melt the ghee until you have about 1.5 inches of fat in pan. Heat and test a small amount of mixture int he fat. If it bubbles when dropped in its ready.
- Using a tbsp spoon drop a tbsp amount of mixture into pan. The using tongs turn bhaji after about 1 minute.
- Cook until brown and crisp - about 4-5 minutes depending on size. Take out with metal tongs and place on kitchen roll or grease proof paper and allow to cool.
- Serve with mango chutney or yogurt dip .