250ml (1 cup) Chickpea flour
15ml (1 tbsp) Cake flour
5ml (1 tsp) Fine salt
5ml (1 tsp) Baking powder
1 Small onion, grated
5ml (1 tsp) Cumin seeds
5ml (1 tsp) Ground coriander
2 Green chillies, finely chopped
1 Bunch coriander, finely chopped
3 Spring onions, finely chopped
¾ cup Cooked Spekko Long Grain Parboiled Rice, (leftover rice is perfect)
Cold water to make a thick batter
Sunflower oil to deep fry
For the coriander dipping sauce
250ml (1 cup) Good quality mayonnaise
15ml (1 tbsp) White vinegar
30ml (2 tbsp) Desiccated coconut
2 Green chillies, chopped
Handful of curry leaves
Handful of mint
Handful coriander leaves
1 Clove of garlic
Salt to season
1. First liquidise all the ingredients for the coriander dipping sauce. Season with salt and put in the fridge until needed.
2. Sift the chickpea and cake flour, salt and baking powder into a mixing bowl.
3. Add the onion, cumin, coriander, chillies, fresh coriander and spring onions. Mix the rice into the dry ingredients.
4. Add cold water a little at a time to make a thick batter. Set aside for ten minutes.
5. Heat oil in a pot and drop a teaspoon of batter at a time into the hot oil. If the oil is too hot, the bhajis will be raw inside. Do not overcrowd the pan. Turn the bhajis over frequently to ensure they brown evenly. Remove from heat when the bhajis are golden brown and drain in a colander.
6. Serve hot with coriander dipping sauce.