Preparation time 10 minutes, Cooking time 10 minutes
60 g (2¼ oz) gram flour
30 g (1 oz) rice flour
1 tablespoon melted butter
juice of ½ lemon
1 teaspoon cumin seeds
½ teaspoon fennel seeds
½ teaspoon dried chilli flakes
½ teaspoon turmeric
2 garlic cloves, chopped
small bunch of coriander, chopped
2 cm (¾ inch) piece of fresh root ginger, peeled and grated
2 onions, thinly sliced
1 litre (1¾ pints) sunflower or vegetable oil
salt and pepper
Sift the flours into a bowl, then stir in the butter and lemon juice. Add enough cold water to make a batter the consistency of double cream. Stir in all the remaining ingredients except the oil, season and mix well.
Heat the oil in a deep pan to 180–190°C (350–375°F), or until a drop of batter sizzles in the hot oil. Using 2 tablespoons, gently spoon an eighth of the mixture into the oil, then repeat until there are 3 or 4 dollops – try not to overcrowd the pan. Cook for 4–5 minutes, turning occasionally, until crisp and golden. Drain on kitchen paper and keep warm. Repeat with the remaining batter to make 8 bhajis.
Serve with gluten-free mango chutney, if liked.
For onion soup, heat 1 tablespoon olive oil in a frying pan, add 2 crushed garlic cloves and cook for 1 minute. Add 2 diced onions and ½ teaspoon paprika and cook for 5 minutes until softened, then stir in 900 ml (1½ pints) gluten-free chicken stock and bring to the boil.
Reduce the heat and simmer for about 30 minutes. Meanwhile, poach 4 eggs as for Asparagus with poached eggs. Season the soup to taste and ladle into 4 bowls. Top each with a poached egg and coriander sprig. Calories per serving 165