Honey Bhajis

Instructions

1. 1

   In a large bowl, combine chickpea flour, salt, turmeric powder, cumin seeds, and baking powder. Mix these dry ingredients together thoroughly.

   Tip: Make sure there are no lumps in the chickpea flour before adding it to avoid gritty fritters.

2. 2

   Add the sliced onions, chopped green chili, and fresh coriander to the dry mixture.

   Tip: Keep the onions very thin so they cook through quickly during frying.

3. 3

   Drizzle the honey into the mixture and then gradually add water while stirring. Mix until you have a thick batter that holds together but is still loose enough to drop from a spoon.

   Tip: The honey will naturally sweeten the batter and help achieve a golden color when fried.

4. 4

   Heat the vegetable oil in a deep pan or wok over medium-high heat until it reaches about 175 degrees Celsius. Test the temperature by dropping a small piece of batter into the oil; it should sizzle immediately and rise to the surface.

   Tip: If the oil is not hot enough, the bhajis will absorb too much oil and become greasy.

5. 5

   Using two spoons, drop spoonfuls of batter into the hot oil, working in batches of four to five bhajis at a time. Do not overcrowd the pan as this lowers the oil temperature.

   Tip: Keep the spoon wet or oiled between scoops to prevent the batter from sticking.

6. 6

   Fry the bhajis for about three to four minutes, stirring gently with a slotted spoon, until they turn deep golden brown on all sides.

   Tip: Gentle stirring helps them cook evenly without breaking apart.

7. 7

   Remove the cooked bhajis with a slotted spoon and drain them on paper towels to remove excess oil.

   Tip: Draining is crucial for keeping them crispy rather than soggy.

8. 8

   Serve the honey bhajis warm as a snack with your favorite chutney or yogurt sauce.

   Tip: They are best enjoyed fresh but can be stored in an airtight container for up to two days.