This traditional Indian snack is usually fried in vegetable oil which can put out our omega 3:6 balance and lead to inflammation. I thought I'd would have a try at baking them, instead of frying, and they turned out beautifully! Even the toughest critics (the kids) loved them. Have them alongside a curry or dip into a soy yoghurt raita. So good.
INGREDIENTS
2 large red onions, sliced
110g besan flour
40g rice flour
1T curry powder
1t mustard seeds
Pinch salt
water
METHOD
Make a thick batter with the flour and spices by adding a little water. Add sliced onions and mix until well coated. Place dollops of the mix into baking paper and bake at 200 degrees Celsius for about 15 to 20 mins. Serve with some mango chutney. No oil required!