Onion Bhaji
Indian spiced sliced onions fried in a light, gram flour batter. Serve as a snack, starter or as part of a larger, thali style meal.
Ingredients
- 500 g onions skinned, cut in half then sliced thinly
- 2 fresh chillies, green or red finely chopped, seeds in or out as preferred
- 10 g fresh ginger grated or finely chopped
- 5 cloves garlic grated or finely chopped
- 1 handful dried curry leaves lightly crumbled
- 1 small bunch fresh coriander roughly chopped
- 2 tsp fennel seeds
- 2 tsp ground cumin
- 1 tsp fenugreek powder
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp turmeric
- 60 g gram (chickpea) flour
- 2 tbsp water
- oil for deep frying see Recipe Notes for a guide to safe deep frying
Instructions
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Put all the ingredients, except the water and the oil for deep frying, in a large bowl and mix together very well.
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Stir in the water and mix so that everything has a light coating of batter. Add more water if needed.
Set aside.
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Heat the oil to medium in a deep fat fryer, wok or other suitable pan.
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With wet hands, take about a tablespoon of the mixture and form it into a loose patty. Don't squeeze it together too much.
Gently drop the patty into the hot oil then repeat with 3 or 4 more, but don't crowd the pan.
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Cook until golden brown, then transfer to a kitchen towel-lined plate or tray.
Continue until all the mixture is used up.
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Gently break each bhaji open, but take care not to break them in half. Taking a few at a time, drop them back into the hot oil to completely cook them through.
Transfer to clean paper towels or keep warm in a low oven while you cook the rest.
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Best served warm with chutney for dipping.
Reheat in a moderate oven or can be eaten cold.
Can also be frozen once cold. Defrost before reheating as above.