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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: Put the besan flour into a bowl, add the cayenne pepper, coriander, cumin,
and mint and season with salt and pepper to taste. Stir in the yogurt,
water, and sliced onion and mix well together.
One-third fill a large, deep skillet with oil and heat until very hot.
Drop heaped spoonfuls of the mixture, a few at a time, into the hot oil
and use two forks to shape the mixture into rough ball shapes.
Fry the bhajis until golden brown and cooked through, turning frequently.
Drain the bhajis on absorbent paper towels and keep warm while cooking the
remainder in the same way.
Arrange the bhajis on a platter and garnish with sprigs of fresh mint.
Serve hot or warm.
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