By: Rock Islands Aggressor Chef Mani
Onion Barji Makes 24 Small Barjis or 12 for a starter before your favorite Indian curry.
2 med sized Onions Finely slice
1 15 oz tin chick peas or garbanzo beans
1 cup chick pea flour
1 tsp ground cumin
½ tsp salt/pepper
Vegetable oil to deep fry
Heat deep fryer or pan with oil to 180 °c or 350 °f
Drain chick peas and then blend in food processor.
Season with cumin salt and pepper
Slowly add chick pea flour till the mixture is a smooth paste
Put mixture into a bowl, add the finely slice onion and combine
When the mixture is combined make small balls with your hand and then with a slotted spoon carefully put in the preheated oil for 5-7 min or until golden brown and crisp.
Take out on a kitchen towel to drain excess oil
Let to stand for 1 min and serve with mint yogurt dip
Mint Yogurt Dip
1 bunch of mint
1 bunch cilantro
2 crushed garlic cloves
Juice of 1 lime
1 cup fresh natural yogurt or Greek plain yogurt
Pick the mint and cilantro and chop.
Place into bowl, squeeze lime juice and add the chopped garlic
Stir in yogurt and season to your taste.
Serve with your fresh hot onion barjis and enjoy
This dip will also work well for other things try with potato chips or with fresh cut vegetables