These recipes have been adapted in order to be made in Portugal. I know that in Portugal a few Indian spices are very difficult to find and that is why I put only those that I consider essential. Instead of Chat Masala, which takes a lot of ground spices and dried mango powder, I suggested that if I used curry. Hope you enjoy!
Ingredients:
Onion bhajis:, grossly chopped 3 medium onions, 1-2 cups of chickpea flour, 1/2 cup whole wheat flour, 1 teaspoon of cumin seeds (Jeera) 1 teaspoon of seeds Black Mustard (Rai), a tablespoon of curry, 1 egg, qb Olive oil, q.b. Chilli powder, q.b.sal, q.b. Sunflower oil for frying.
Raita Sauce:
2 jars of unsweetened yogurt, 1 sprig of fresh mint, 1 small tomato, 1 small cucumber, qbsal, fresh qbcoentros
Preparation:
Place the oil in a deep skillet (or wok) and when hot, put in the cumin seeds and black mustard. When they start popping, pour the onion previously cut and ½ a tablespoon of curry. Mix well and let the mixture involve not let it burn. Let stand until cool.
In a separate bowl, mix the flour and add salt to taste. Add water and knead to form a dough a little thicker (not much) but homogeneous. Add the mixture of onions, spices and olive oil. Mix well and add chili powder and a previously beaten egg. Stir everything well and let stand.
Place a skillet over high (or wok) with plenty of sunflower oil for frying. Leave it to become hot. With the help of a spoon, a rounded shape to the slurry and then place it in hot oil. Let fry, turning little by little not to burn. Place a baking sheet with paper towels. Repeat the process until the dough runs out.
Raita Sauce:
Mix all ingredients, adjust seasoning and serve very fresh. This sauce is ideal with onion bhajis. Enjoy!
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