Perfect for summer, and made with one of my favourite vegetables, Asparagus Bhajias are my new favourite.
Eaten hot with a cold beer or cider to enjoy it with, it is the perfect starter to have alfresco on summery days.
Great for dinner parties too for nibbles!
- 8 Asparagus stalks, quartered
- 1 red onion, chopped
- 1 red chilli, chopped
- Handful coriander leaves
- 2 tablespoons semolina
- 100 grams gram flour
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon red chilli powder
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 70 ml water
- In a bowl, mix the gram flour and set aside.
- In a separate bowl, mix together the asparagus, onions, chilli and coriander and add the spices. Mix it all up well.
- Add the spiced vegetables to the flour and slowly pour in 70ml water.
- Mix still slightly sticky but not too runny.
- Now fill a wok/karai with oil 3/4 full and heat.
- Once hot, lower the heat to medium.
- Add batches of the mixture in to fry until golden. Simply take a handful and press it together firmly before placing into the oil.
- Let the fried ones sit on a piece of kitchen paper to drain off any oil and enjoy hot.