GF naan, onion bhaji and chick pea curry

After my disaster with gluten free bread the other day, I was a little nervous about the naan, but they were much more successful so I thought I'd share the recipe. I guess if you don't need to make them GF, you could use normal flour and omit the xanthan gum.

GF Naan

250g GF plain flour
2tsp xanthan gum
2tsp GF baking powder
1 tsp salt
2 tsp black onion seeds (aka nigella or kalonji seeds) - you don't need to use these but they were a nice addition
175ml clear sparkling lemonade (I didn't have any as we don't drink fizzy drinks, but I had some tonic water so I used that instead!)
30g vegan spread or butter, melted

Sift the dry ingredients together in a large bowl, add the lemonade/tonic water and mix with your hand to make a soft, sticky dough.
Tip the dough out into a floured surface and knead for about 5 mins. Pop back in the bowl, cover with a tea towel and leave for at least 10 mins.
Cut into 6 evenly sized pieces, then roll them out on a floured surface to an even thickness. I guess mine where about the thickness of a pastry case?
Heat a heavy frying pan, brush the naan on one side with the melted butter and fry for about 3/4 mins until that side is golden. Brush the other side with butter and flip over to fry the second side. Mine puffed up slightly in the pan. I cooked two at once as I had made them quite small.
Store in a clean tea towel to keep warm whilst you cook the rest.

onion bhaji - makes 6 bhaji

2 medium white onions, peeled, chopped in half and sliced into thin half moons
3 tbsp gram (chickpea) flour
1/4 tsp chilli powder
2 tsp garam masala
Water

Fry the onions until soft but not coloured. Set to one side.
Mix the flour, spices with approximately 3 tbsp cold water. It should be thick enough to coat the onions without running off. Add the cooled fried onions.
Heat about. 1inch of sunflower oil in a frying pan until very hot. Carefully spoon a sixth of the mixture in. I fried 3 bhaji at a time. Once the underside is brown, carefully turn over with tongs.
When brown and crisped, set out into kitchen roll to drain off and excess oil.

Chick pea curry - this serves 4 comfortably with rice, but we stretched it to serve six!

1 onion (red or white)
1 clove of garlic
1tsp ground cumin
1 tsp chilli powder
1 tsp turmeric
2 tsp garam masala
1 tin chopped tomatoes
1 tin chick peas, rinsed
Some chopped coriander (optional)

Finely chop 1 large onion and fry in a little oil. Add the garlic and fry for 1min longer. Add the cumin, chilli and turmeric and fry for another min. Add the tomatoes and a splash of water. Stir well to mix. Cook for another 5 mins on a low heat. Add the chick peas for a further 5 mins. At the end add the garam masala and coriander, if using.