Onion and Almond Bhajis (Gluten and Lactose Free)

• 50 g lentils
• 2 large onions
• 1 large carrot
• 1 12 teaspoons salt
• 150 g chickpea flour
• 14 teaspoon baking powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 2 teaspoons cumin seeds
• 1 medium potato, peeled and grated
• 3 tablespoons chopped fresh coriander
• 25 g sliced almonds
• oil, for deep frying

1. Soak the lentils in water for 4 hours.
2. Put the carrots and onions in a colander, sprinkle with salt and leave to drip for 30 minutes.
3. Squeeze out any moisture.
4. Drain and dry the lentils.
5. Sift flour, baking powder and ground spices.
6. Add the rest of the ingredients except oil and mix by hand.
7. Heat the deep fryer to 170C/340F.
8. Roll dessert spoonfuls of the mixture into balls and drop in the oil.
9. Fry no more than 7 at a time.
10. Cook for 7 minutes until golden, then drain on kitchen paper.
11. Serve hot with a sweet and sour sauce such as my * Indian Sweet and Sour Date Sauce, Recipe #372084.
12. .

lentils, onions, carrot, salt, chickpea flour, baking powder, ground turmeric, ground coriander, cumin seeds, potato, fresh coriander, almonds, oil

Taken from www.food.com/recipe/onion-and-almond-bhajis-gluten-and-lactose-free-372066 (may not work)