Welcome to my kitchen...Onion Bhaji…something I have never made only eaten in an Indian restaurant or as a takeaway(out)… beautifully crispy when eaten in a restaurant and as many take away foods are they lose the crisp when transported generally in a polystyrene container…a better idea would be to wrap in paper or a cardboard container…I digress and an even better idea is to make them from scratch…
- 2 large brown Onions…thinly sliced.
- Oil for frying
- 1 tbsp of ginger grated or minced
- 1 green/red chilli finely sliced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chilli flakes
- 1 tsp ground fenugreek…my fenugreek is in tiny pieces I tried to grind them boy are they hard…
- scant tsp salt
- 1/2 tsp garlic salt
- 1 tbsp coriander leaf chopped
- 130 gm gram flour
- 1 tbsp corn starch
- 1/2 tsp baking soda.
- 1/2- 1 cup water…
Let’s make these onion bhajees…
In a large bowl add the sliced onions.
In a separate bowl add the flours and all the spices whisk to combine then add to the onions and stir until the onions are coated in the powder mix.
Then add and stir your water in a splash at a time this is most important as the batter needs to stick to the onions…I was surprised by how little water I needed…the batter needs to stick to the onion slices.
Heat about 3 inches of oil in your pan then roughly shape a tbsp of the onion mix and keeping it on the spoon lower it into your hot fat…fry depending on your pan size 4-5 bhajees at a time …turning to brown evenly you need them to be a deep golden colour approx 3-4 minutes then drain on a rack…
Scatter with freshly chopped coriander leaves to serve…
They got the thumbs up from my 3 taste testers…I thought they needed a bit more spice they all disagreed and said with a curry they would be perfect…I would definitely make them again next time maybe I will bake them…x
Do you make your own onion bhajees?…
Thank you so much for popping in today see you tomorrow for Tropical Friday where I bring you tropical fruit some rare and some common but all delicious…x