Directions:
- Sift the chickpea flour , salt, bicarb and rice flour into a large bowl. Add the fennel and cumin seeds. Mix thoroughly.
- Add the chillies, onions and coriander.
- Gradually pour in the water and mix until a thick better is formed and all the other ingredients are thoroughly coated with it.
- Heat oil in a deep-fryer or saucepan to 180°C / 350°F , or until a cube of bread browns in 30 seconds. ( If the oil is not hot enough the bhajis will turn out soggy).
- Add as many 1/2 tablespoons of the batter as will fit in a single layer, without overcrowding.
- Reduce the heat slightly and cook the bhajis for 8-10 minutes, until golden brown and crisp.
- Remove from the heat and drain in kitchen paper. Keep hot in a low oven while you cook the remaining batter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 221.16 Kcal (926 kJ) | ||
| Calories from fat | 27.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.07g | 5% | |
|---|---|---|---|
| Sodium | 661.78mg | 28% | |
| Potassium | 693.45mg | 15% | |
| Total Carbs | 37.97g | 13% | |
| Sugars | 8.52g | 34% | |
| Dietary Fiber | 6.83g | 27% | |
| Protein | 10.82g | 22% | |
| Vitamin C | 81.3mg | 136% | |
| Iron | 4.1mg | 23% | |
| Calcium | 101.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 111.88 Kcal (468 kJ) | ||
| Calories from fat | 13.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.55g | 5% | |
|---|---|---|---|
| Sodium | 334.77mg | 28% | |
| Potassium | 350.79mg | 15% | |
| Total Carbs | 19.21g | 13% | |
| Sugars | 4.31g | 34% | |
| Dietary Fiber | 3.46g | 27% | |
| Protein | 5.48g | 22% | |
| Vitamin C | 41.1mg | 136% | |
| Iron | 2.1mg | 23% | |
| Calcium | 51.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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