Onion Bhaji Bowls with Chickpea Rice

• 220 gonion, very thinly sliced
• 65 ggram flour
• 1 tspground cumin, divided
• ¼ tspground turmeric
• ¼ tspchilli flakes
• ¼ tspfine salt, plus more to taste
• 90 mlwater, divided, plus a little if needed
• 20 mlrapeseed oil, divided
• 1 x 400 gtin chickpeas, drained and rinsed, about 240 g drained
• 200 gtomatoes, roughly chopped
• 1 x 250 gpouch cooked white rice
• 1garlic clove, finely grated
• 20 mllemon juice, divided
• 150 gcucumber, coarsely grated
• 160 gnatural yoghurt
• 5 gmint leaves, torn just before serving

Method

1. 1Put the sliced onion in a bowl with the measured ¼ tsp salt. Scrunch firmly for a minute, then leave for 10 minutes while you prepare the other ingredients. Keep the liquid that collects: it helps the gram flour cling to the onion.
2. 2Stir the gram flour, half the cumin, turmeric and chilli flakes into the onions. Add 30 ml of the measured water gradually and mix until the onion strands are held in a thick, sticky coating. It should hold a loose mound on a spoon, not run off. If powder remains, add water a teaspoon at a time. Divide into six rough piles and flatten each to about 7 cm wide and no more than 1.5 cm thick.
3. 3Heat a 5–6 litre air fryer to 190°C for 3 minutes. Brush a close-fitting perforated air-fryer liner with 5 ml of the rapeseed oil and place it in the basket only when weighted by the food; never preheat with loose paper. Add three bhajis with gaps around them and brush their tops with 5 ml oil. Cook for 8 minutes until the coating has set, then turn carefully with a thin spatula. Cook for another 8–10 minutes until crisp at the edges and the middle has no wet flour paste.
4. 4Lift the first three bhajis onto a rack. Repeat with the remaining three, brushing them with 5 ml oil. The total time includes both batches. If your basket takes fewer than three without crowding, allow another 18 minutes per extra batch. Do not make the bhajis thicker to fit them in.
5. 5While the second batch cooks, heat the remaining 5 ml oil in a wide saucepan over a medium heat. Stir the garlic and remaining cumin for 30 seconds until fragrant, then add the tomatoes and the remaining 60 ml measured water. Simmer for 5–6 minutes until the tomatoes collapse and the juices lightly coat a spoon.
6. 6Stir the chickpeas into the tomatoes and simmer for 3 minutes. Break up the rice in its pouch, add it to the pan and cover. Cook gently for 3–4 minutes, stirring once, until the rice and chickpeas are steaming hot throughout; follow any longer heating instruction on the pouch. Stir in 10 ml lemon juice and taste for salt. Add a splash of water if it starts to catch.
7. 7Squeeze the grated cucumber lightly over the sink so it will not water down the yoghurt. Stir it into the yoghurt with the remaining 10 ml lemon juice and a small pinch of salt. Tear in the mint just before serving.
8. 8When the second batch is done, return the first three bhajis to the basket for 2 minutes to restore their crisp edges. Keep the rice covered off the heat during this short wait. Spoon the moist chickpea rice into two shallow bowls, add three bhajis to each and spoon the cucumber yoghurt loosely alongside and over a few edges. Serve straight away so most of the crust stays crisp.

Per serving

kcal

693

protein

27g

fibre

16.3g

carbs

104.8g

fat

19.1g