Onion and Almond Bhajis (Gluten and Lactose Free)

Ingredients

• 50 g lentils
• 2 large onions
• 1 large carrot
• 1 1/2 teaspoons salt
• 150 g chickpea flour
• 1/4 teaspoon baking powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 2 teaspoons cumin seeds
• 1 medium potato, peeled and grated
• 3 tablespoons chopped fresh coriander
• 25 g sliced almonds
• oil, for deep frying

Directions

1. 1

   Soak the lentils in water for 4 hours.

2. 2

   Put the carrots and onions in a colander, sprinkle with salt and leave to drip for 30 minutes. Squeeze out any moisture.

3. 3

   Drain and dry the lentils.

4. 4

   Sift flour, baking powder and ground spices. Add the rest of the ingredients except oil and mix by hand.

5. 5

   Heat the deep fryer to 170°C/340°F.

6. 6

   Roll dessert spoonfuls of the mixture into balls and drop in the oil. Fry no more than 7 at a time.

7. 7

   Cook for 7 minutes until golden, then drain on kitchen paper.

8. 8

   Serve hot with a sweet and sour sauce such as my * Indian Sweet and Sour Date Sauce, Recipe #372084.

9. 9

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