The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…
Spring Onion Bhajis
Even if there’s no curry in sight, these crispy boulders of fried goodness are such good eating. Everyone wants more then just one.
Prep Time: 10 min
Cook time: 20 min
100g chickpea flour
50g cornmeal flour
¼ tsp baking powder
1 tsp curry powder
Pinch cayenne powder
1 tsp ground cumin
½ tsp ground coriander
1 tbsp fresh ginger, grated
1 large onion, finely chopped
2 bunches, spring onions finely sliced
1 – 2 red chillis, finely chopped (I like the seeds too)
150 ml vegetable stock, cold
Salt and black pepper
Vegetable oil (like canola) for frying
In a large bowl, OTHER THEN THE STOCK mix all the ingredients together until combined well. Add a pinch of salt and lots of freshly ground black pepper.
Slowly add the stock, until you have a wet sticky dough. Make sure there are no dry, dusty bits at the bottom of the bowl.
Add enough oil to a saucepan so you can deep fry 2 – 3 bhajis at a time.
To check if the oil is ready, place the handle of a wooden spoon into the oil, if bubbles appear where the spoon meets the wood then the oil is hot enough.
Wet your hands and roll golf ball sized bhajis and carefully drop into the hot oil. Don’t overcrowd the pan – 2 – 3 should be enough.
Toss them around so they get an even colour. Remove and drain on kitchen paper when they are dark, crispy and golden – oooooh weeee!
Serve : On their own as a starter, with a curry, with a chutney and raita or in a lunch box as a snack. Equally make smaller ones, and serve on a skewer as a canapé
Jax Says : These are the perfect accompaniment to any meal especially if you you’re looking for a DF, GF, nutfree, EF side. I like to make flat ones and use instead of burger buns too.
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