Name: Low FODMAP 'Onion' Bhaji
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Ingredients: 450 g courgette (, grated ); 120 g gluten free gram flour; 1 teaspoon ground cumin; 1 teaspoon curry powder; ½ teaspoon baking powder; ½ teaspoon fine sea salt; ¼ teaspoon crushed chilli flakes; 2 eggs (, lightly beaten); Vegetable oil for frying

Low FODMAP 'Onion' Bhaji

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

What you'll need

450 g courgette , grated
120 g gluten free gram flour
1 teaspoon ground cumin
1 teaspoon curry powder
½ teaspoon baking powder
½ teaspoon fine sea salt
¼ teaspoon crushed chilli flakes
2 eggs , lightly beaten
Vegetable oil for frying

Method:

Preheat oven to 170°c. Grate the courgette, sprinkle on a good amount of salt and leave for 2-3 minutes. Rinse off the salt and squeeze courgette dry with a towel, making sure all the liquid is removed.
Place courgette, flour, cumin, curry powder, baking powder, salt, and chilli flakes in a mixing bowl and mix until the courgettes are combined. Add the eggs and stir well.
Pour enough oil into a pan to coat the bottom and heat over medium-high heat. Once oil is heated, add dollops of the batter to the pan and cook on each side until golden brown, 30 – 60 seconds. Place on a baking tray when fried and put them in the oven for 10 minutes.

Nutrition

N/A

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