Onion Bhajis are onions deep fried in a spicy batter type mix.
Very nice.
5 medium sized Onions
1 fresh Green Chilli
2 tsps Ginger & Garlic paste
200g Gram flour (Besan/Chickpea Flour)
½ tsp Baking Powder
2 tsp Curry Powder
¼ tsp Chilli Powder (or to taste)
2 tsps Ground Cumin
1 tsp Ground Coriander
Salt and Pepper to taste
Water
Method:
1. Finely chop one of the Onions and the Green Chilli.
2. Sieve the Gram into a large bowl and add the Curry Powder, Chilli Powder, Baking Powder,
Ground Cumin, Coriander, Ginger and Garlic paste and Salt and Pepper.
Now add the finely chopped Onion and Chilli.
3. Slowly add water, whilst stirring the mixture, until you get a thick batter.
4. Now, coarsely chop the remaining 4 Onions and add them to the batter. Mix well, and leave
to stand for 10-minutes.
5. Heat a Deep Fat Fryer to 190C – and carefully lower 3 or 4 golf ball sized Bhaji’s into
the oil. Remove when crisp and brown.
Note: you can use a Wok with very hot oil instead of deep fat fryer. In this instance,
flatten the bhaji using a spatula when placing in the oil and fry one side completely before
turning over.
Serve with Chutneys and/or Raita.