You'll also find this recipe in the Keto & Spice Cookbook.
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We get our Gram Flour from the World Foods aisle in Morrisons.
Fridge: 3-4 days / Freezer: 3-6 months
Makes 4 portions - each portion contains:
20 Calories / 2.2g Carbs / 1.1g Protein / 0.4g Fat (chickpea & coconut flour combo)
Macros do not include the oil absorbed whilst cooking.
150g Shallots, thinly sliced
Handful of Fresh Coriander, chopped
20g Lupin Flour (our original recipe uses 20g Gram / Chickpea Flour AND 20g Coconut Flour. The lupin replaces both).
Handful of Spinach, chopped
1 tsp Pink Himalayan / Rock / Sea Salt
1/4 tsp Kashmiri Chilli
1/4 tsp Ground Turmeric
1 tbsp Coriander Seeds
Minimum of 500g Cooking Coconut Oil (this has no taste or smell and can be re-used afterwards)
Add the shallots to a bowl and squeeze them - we're trying to extract as much moisture as possible. Continue to do this for 2 minutes.
Add the remaining ingredients and mix into a thick batter. If it doesn't mix well by squeezing, add a few splashes of water to the mix. Only add a little at a time.
Heat your oil in a pan and test a small portion of the mix. If it browns almost instantly, the oil is too hot.
Create 12 equal portions of mix and mould them in your hands.
Using a spoon, lower each bhaji into the oil but don't overload the pan - you may only be able to cook 2 or 3 at a time, depending on the size of the pan.
Each bhaji will take no more than 3 or 4 minutes - turn them over part way through cooking to ensure they brown on all sides.
Place the cooked bhajis on kitchen paper to absorb any excess oil.