10-12 shallots peeled and cut into strips
1 cup chickpea flour (or flour of your choice. Do not use tapioca flour)
3/4 cup cold water
2 tsp salt
canola oil or vegetable oil for frying (enough to measure an 1 1/2"-2" inches i your fry pan.
In a deep fry pan heat canola oil to 350 degrees (if you don't have a thermometer, drop in a little slice of the shallot, it should sizzle instantly.)
Cut shallots into strips and place in a bowl mix in salt and let set for about 10 minutes to soften the shallots.
In a separate bowl add flour, Bittersweet Herb Farm Southwest Picante Seasoning and slowly add water. You want the mixture to be thick like a pancake batter. Add shallots and mix well.
Once oil is up to heat, use a teaspoon to scoop up the bhaji mix, then use another teaspoon to slide the mixture directly into the oil, working with care so the oil doesn’t splash. Repeat until you have added about 5-6 bhajis and fry for about 3-4 minutes until crisp and golden, carefully flipping over with a pair of tongs halfway through cooking. Remove with a slotted spoon and place on a paper towel to drain.
Serve with Bittersweet Herb Farm Tzatziki Sauce and enjoy!
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