Enjoy delicious Low Carb Onion Bhajis made with Panda Flour – a gluten free keto recipe that is sure to impress your taste buds!
Delicious and Healthy Onion Bhajis made with Panda Flour!
Panda Flour is a versatile low-carb alternative to traditional flour, making it perfect for those following a ketogenic diet. This flour can be used in a variety of recipes, from baked goods to coating for fried foods. It’s a great way to enjoy your favorite dishes without sacrificing flavor or texture.
This recipe for Panda Flour is easy to make and can be used in place of regular flour in many recipes. It’s a great option for those looking to reduce their carb intake while still enjoying delicious meals. With Panda Flour, you can continue to cook your favorite dishes while staying on track with your keto lifestyle.
Panda Power: Spicing Up Your Low Carb Lifestyle with Gluten Free Keto Onion Bhajis!
I’ve got a couple of hundred grams of shalots you want to slice them sort of lengthwise I’ve also got some fresh coriander to sort of chop up and put inside with the the shots that’s optional I know a lot of people actually don’t like fresh coriander the biggest issue with previous recipes was always.
Getting it to bind um because as we know things like ground almonds don’t bind so anyway that’s a couple hundred gr of uh sliced shalots we’re just going to stick in a little bit of fresh coriander I’m literally just taking like a quarter of the bunch in with the onions or in with the shalots give them a squeeze so so we.
Just want to squeeze the onions you trying to break them down a little bit a to release some of the moisture and B so they’re not so stiff when they go into the uh when we create the batter around them so if you were using the Roy mix you would use for this large portion 100 G of Roy mix okay I’m going to use Panda flour because it’s flour plus seasoning.
Which is exactly what you’ve got in the rooty mix yeah so follow along so seasoning now this is optional so you can if you don’t like something then swap it out for something else I would say turmeric is pretty essential in this um you want a good 5 G of turmeric so get that in so all the seasoning is going to go in now salt I’ve made these.
Twice now and on both occasions I’ve said not enough salt so I’m actually going to go with 10 grams of salt this time round cumin or cumin seeds so I’ve got cumin seeds good again this is going to depend on what you you know what flavors you like but cumin seeds in here will be a nice authentic touch um I’m putting 10 G in there the last one being.
Chilies now like these are definitely optional yeah chili flakes put what you want in there a pinch okay give it a bit of a squeeze get those flavors combined right and to that is now 60 G of panda 60 G of panda in there again so now give that a good mix and you sort of going to it’s going to start sticking together.
With the onions with the with the shots you want the seasonings in there first because that will give you a consistent flavor everything is coated now so all of the shalots all of the spices it’s all coated now to that 250 Mills G of water so in it goes give it a good.
Squelch together now you’re going to have to let this sit for 5 10 minutes it just again we need to allow the um the panda to soak up the water and firm up the dough so the moment is quite loose it will change so just keep kneading for a minute okay so it’s starting to come together I’m just going to leave it now I’m just going to let it.
Rest see it started to come together as a big bow of dough I’m going to let that rest for a few minutes I’m just going to take small handfuls you know you can weigh it and when I weighed these out earlier they were 40 G each so that’s probably why I ended up getting like 16 or what would have been 16 out of it don’t make them too big because.
Otherwise you’re going to struggle to sort of cook the center give them a nice squeeze get them compact you can do all of this in advance and then just stick them in the fridge ready for deep frying you could bake them you won’t get the same texture so they will bake but don’t expect proper onion Bari if you’re doing what I’m doing here a pan then you’ll.
Need to test the temperature so temperature needs to be about 170 if you’ve got a little deep fryer then you’ll have a temperature gauge on it if not you’ll need to get yourself self a little thermometer on that I made earlier these were the ones that I made out of the Roy mix so exactly the same method it’s just that everything is.
Dumped in there at the same time and they’re quite F cuz they’ve been sitting around for a couple of hours now they’re quite firm they’re different texture because obviously the flow has had more time to soak up the moisture so I don’t know use silicon Tong don’t overload don’t overload the fryer I put five in there that is more than.
Enough you can see the oils sort of come high but um we’re okay we’re good this is how he talks to us he gets a squeaker toy and he’s not a vocal dog is he’s not a vocal dog but he loves a squeaker toy and he’ll come to stand by you and have a conversation with you squeaking his his uh his rugby ball he’s very good at using different tones yes T tones and uh.
Um a Tempo more code really yeah so you you sort of know when they’re done I mean they’re floating at the top of the oil now the amount of bubbles that they’re producing so the amount of liquid coming out is reduced it is only batter in there so you know you don’t have to overcook these look at.
Them absolutely perfect oh
