This is an absolutely delectable onion bhajias recipe. For the flour, I used cassava flour in the place of the more typically used cow pea flour. Consequently, the coating was very light on the potatoes, allowing the onion flavor to burst through.
Are you are looking for alternatives to wheat? Making your onion bhajias using cassava flour or tapioca, should be a welcome option. They are naturally gluten free and make an awesome vegan starter. These onion bhajias are crispy, light and irresistibly moorish!
- 1 cup cassava flour / tapioca
- 5 medium sized potatoes
- 1 medium sized red onion
- Vegetable oil to fry
- 1 teaspoon grated/crushed ginger root.
- ¼ teaspoon black pepper.
- 1 teaspoon ground coriander
- ¼ teaspoon chillies.
- 1 cup fresh coriander
- Salt to taste
- 1 tsp ground cumin
Start by peeling the potatoes, wash and slice. Soak them in cold water to reduce the starch.
Should you be using potatoes that take long to cook, boil them first for 5-10 minutes.
Next, mix the cassava flour, cumin, coriander, black pepper, chilli, salt in a bowl.
Now slice the onion into half rings.
After that, grate or crush the ginger root.
Quickly chop the fresh coriander.
Now add the onion, ginger root and coriander to the dry mix of flour.
Slowly pour water little by little until the mixture is thick. Do not allow it to be runny because it should hold the onions well.
Next, dip the potato slices in the paste.
Leave the mixture to stand for about 10 minutes. Heat the vegetable oil.
Place the coated potatoes in the oil one at a time.
Do not over crowd the pan otherwisethey will stick together.
Cook for 5-8 minutes, remembering to flip.
When cooked and lightly browned, remove and place in a bowl lined with serviettes to drain out any excess oil.
Garnish with some fresh coriander. Serve hot 😋
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