Name: Crunchy onion bhajis
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 1 piece Egg; 25 g Coconut oil; 1⁄2 piece Onion; 1⁄4 tsp Cumin Ground; 1⁄4 piece Spring onion; 1⁄4 tsp Dried coriander; 2 Tbsp Coconut milk; 1⁄4 tsp Salt; 0 tsp Dried turmeric; 1⁄4 tsp Ginger ground; 25 g Tigernut flour

Chicken egg

Marinka Bil

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Crunchy onion bhajis

Cut the spring onion into rings and finely grind the coriander.

Peel the onions and cut off the tips. Place the flat knife in the spiral cutter.

Place the onions on the spiral cutter and make very thin slices. Set them aside.

Mix the tigernut flour with coriander seeds, cumin seeds, ginger, salt, turmeric, coconut milk and the egg in a large bowl and stir until it thickens.

Add the spring onion and the sliced onions to the mixture and stir well.

Heat the coconut oil in a frying pan and add 1 large tablespoon of the onion batter. Fry the onion bhaji in approximately 2 minutes per side until golden brown and then drain on a piece of kitchen paper.

Repeat with the rest of the onion batter. You can bake 4 to 6 bhajis at the same time.

For example, serve with a cucumber-mint salsa, or mix some fresh mint and lemon juice with coconut yogurt and use this as a dip.

Crunchy onion bhajis

Crunchy onion bhajis

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