BATTER
450 g chickpea flour
1.2 ml baking powder
2.5 ml tartaric acid
5 ml garlic powder
1 ml onion powder
2.5 ml ground ginger powder
2.5 ml ground turmeric
2.5 ml chilli powder
125 - 150 ml chilli bite mix (optional, gives more spice and colour)
7.5 ml fine salt
30 ml sunflower oil
625 ml warm water
2 L sunflower oil, for deep frying
BHAJIAS
8 potatoes, peeled and thinly sliced
4 onions, peeled in sliced in rings
GREEN CHUTNEY
200 g cucumber, roughly chopped
50 g fresh coriander (leaves and stalks)
4 green chillies, roughly chopped (remove seeds if you want it to be less spicy)
2 lemons, the juice of the lemons
Salt (10ml or to to taste)
RED CHUTNEY
200 g jam tomatoes, roughly chopped
140 g peeled carrots, roughly chopped
1 garlic clove, roughly chopped
30 ml white sugar
METHOD BHAJIAS AND BATTER
METHOD FOR TOMATO CHUTNEY
METHOD FOR GREEN CHUTNEY
TO SERVE