Reg's Spinach and Onion Bhajis

Reg pulls out yet another damn-tasty Reg snack from his chef hat (which he got as a Christmas present but said was the wrong shape for his head so now uses it to store Spinach and Onion Bhajis)!

Useful Reg advice:

"Whatever you have/don't have, you can put, you know? That's why my cooking is not strenuous - if I don't have, I don't bother!"

"Make the Bhajis round and flat so they cook better"

"I didn't know I can do the eyes like that" (see video)

Preparation time: 10 minutes              Cooking time: 5 minutes              Spice level: Non-registant

Ingredients (To make 20-25 Bhajis)

1 medium-sized onion 

½ thumb of ginger

1 green chilli

2-3 handfuls of fresh spinach

½ cup of water

300g gram flour

1 tspn salt

Oil for deep frying

Instructions

Slice the onions into long, thin strips, and finely chop the ginger and also the chilli. Place the gram flour into a large bowl then add the onion, ginger, chilli and salt. Dry-stir this mixture well until all of the ingredients are coated in flour. Add the spinach now, and stir well until also evenly coated in flour. Now add the water slowly, stirring constantly. Add water as you need, to ensure a wet, yet sticky texture. Once you're happy with the consistency and texture of the mixture (see pic below!), turn on the oil. Once hot, test the oil by placing a strip of onion in, and if it floats instantly, the oil is ready for frying. 

 

Grab a table spoon-sized amount of mixture with your hand, and carefully place into the oil. Depending on the size of your pan, you can put around 3 Bhajis in at a time. Once they've started cooking and become more solid, make sure they are all separated from each other. When light brown/golden, they are cooked. Directly from the oil, place the Spinach and Onion Bhajis onto a piece of kitchen roll to drain excess oil. Your Bhajis are ready to eat!

Additional home-made dip: Raita - cucumber and yoghurt.