Spicy Bhajis

Instructions

1. 1

   In a large mixing bowl, combine chickpea flour, turmeric powder, cumin seeds, salt, and cayenne pepper. Mix these dry ingredients thoroughly to distribute the spices evenly.

   Tip: Mixing the spices with flour first prevents lumps from forming when you add the wet ingredients.

2. 2

   Add the chopped onions, green chili peppers, grated ginger, and cilantro to the dry mixture. Toss everything together until well combined.

   Tip: Don't skip the cilantro as it adds fresh flavor that balances the heat beautifully.

3. 3

   Gradually add water to the mixture while stirring with a fork or whisk, creating a thick batter that holds together. The consistency should be thicker than pancake batter but soft enough to scoop.

   Tip: Add water slowly so you don't accidentally make the batter too runny. You may not need all of it.

4. 4

   Heat vegetable oil in a deep pan or wok to around 170 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 you don't have a thermometer, the oil is ready when a wooden spoon handle creates steady bubbles around it.

5. 5

   Using two spoons or a small ice cream scoop, carefully drop round portions of batter into the hot oil. Fry 4 to 5 bhajis at a time to avoid overcrowding.

   Tip: Don't overcrowd the pan as it drops the oil temperature and makes them greasy instead of crispy.

6. 6

   Fry each batch for about 3 to 4 minutes, turning halfway through with a slotted spoon, until the bhajis turn deep golden brown on all sides.

   Tip: They'll continue to crisp slightly as they cool, so remove them slightly before they look completely brown.

7. 7

   Transfer the cooked bhajis to a paper towel lined plate to drain excess oil. Serve while warm with tamarind chutney or mint yogurt sauce.

   Tip: These taste best eaten fresh and warm, but you can store leftovers in an airtight container for up to two days and reheat in a 180 degree oven.