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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sift the chickpea flour , salt, bicarb and rice flour into a large bowl. Add the fennel and cumin seeds. Mix thoroughly. | 2. Add the chillies, onions and coriander. | 3. Gradually pour in the water and mix until a thick better is formed and all the other ingredients are thoroughly coated with it. | 4. Heat oil in a deep-fryer or saucepan to 180°C / 350°F , or until a cube of bread browns in 30 seconds. ( If the oil is not hot enough the bhajis will turn out soggy). | 5. Add as many 1/2 tablespoons of the batter as will fit in a single layer, without overcrowding. | 6. Reduce the heat slightly and cook the bhajis for 8-10 minutes, until golden brown and crisp. | 7. Remove from the heat and drain in kitchen paper. Keep hot in a low oven while you cook the remaining batter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chickpea flour	150			53406.0	7979.16	3089.82	923.22
salt	1	teaspoon		-	-	-	-
bicarbonate soda	1/8	teaspoon		-	-	-	-
rice flour	25	g		91.5	20.0325	1.4875	0.355
fennel seed	1	teaspoon		6.9	1.0458	0.316	0.2974
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
green chilies	2		chopped	179.91	42.5487	8.9955	0.8996
onion	2		sliced seperated	120.0	28.02	3.3	0.3
coriander	15		chopped	1.15	0.1835	0.1065	0.026000000000000002
water	200			0.0	0.0	0.0	0.0
sunfloer oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.