2 white onions, sliced or spiralized
3/4 cups of flour
1/2 cup plant-milk
1/2 teaspoon baking powder
1 tsp salt
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 green chili, seeds removed and
2 Tbsp freshly chopped cilantro
1 Tbsp lemon juice
5-6 Tbsp water
Coconut oil for frying
Mint Yogurt Dip
1 cup plain coconut yogurt (Riviera brand)
3 Tbsp finely chopped cucumber
2 Tbsp chopped fresh mint leaves
1 Tbsp chopped fresh cilantro
1 Tbsp freshly squeezed lemon juice
1 tsp salt, + more to taste
1 tsp black pepper
Place flour, baking powder, salt, cumin, turmeric, chili, cilantro, and lemon juice in a large bowl and whisk to combine. Add in the water and milk.
Once you've got a thick batter, add the onion slices and stir to coat with the batter. Form the bhajis using a spoon or just mix with your hands.
Heat a large non-stick wok on the stovetop on medium heat and melt enough coconut oil so that you've got about a half-inch layer at the base.
Once the oil is heated, drop a 2-inch dollop of the batter into the hot oil, cooking about 3-4 bhajis at a time.
Fry for about 1 - 2 minutes on each side and cook until golden and crispy.
Remove each bhaji with a slotted spoon and place it on a plate lined with a paper towel to drain the excess oil. Continue until all of your batter is gone.
Make your Mint Yogurt Dip by combining your yogurt, cucumber, herbs, lemon, salt, and pepper. Stir well and serve on fresh onion bhajis.