Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 2 servings

INGREDIENTS

2 cups besan flour
1 cup rice flour
1 tablespoon corn flour
1 Big onion
2 green chillies
1 small piece fresh ginger
1 teaspoon sombu (aniseeds)
1/2 teaspoon red chilli powder
A pinch of turmeric powder
1 tablespoon ghee or butter
3 teaspoon salt(or as per taste)
One spring curry leaves
Oil for deep frying

DIRECTIONS

1. Place the flour, heating powder, salt, cumin, tumeric, stew, cilantro, and lemon squeeze in an extensive bowl and whisk

to consolidate. Include the water.

2. Once you have a thick hitter, include the onions cuts and blend to coat with the player. I discover this progression is least demanding

on the off chance that you simply blend with your hands.

3. Warmth an expansive wok on the stove top on a medium warmth and liquefy enough coconut oil so that you have about a

half inch layer of oil.

4. Painstakingly drop tablespoons of the hitter into the hot oil cooking around 3-4 bhajis at once. Sear for about a

minute on each side and after that flip the bhajis to get the opposite side until brilliant. Evacuate each bhaji with a

opened spoon and place on a plate fixed with a paper towel to deplete the overabundance oil. Proceed until every one of you

5. Serve these hot all alone or with a cucumber mint raita and appreciate!