Fet’s jumbo onion bhajis

Homemade onion bhajis are worth the effort, they're great as a snack or starter.
 
onion bhadji

Recipe from: 8 October 2012
Preparation time: 15 min
Cooking time: 5 min
 
 

Ingredients

 
  • 3
    large onions - halved and sliced thinly but roughly
  • 200
    g
    chickpea flour
  • 2
    Tbs
    rice flour
  • 1
    tsp
    baking powder
  • 1
    tsp
    turmeric
  • 1
    tsp
    chilli powder
  • 1/2
    tsp
    black mustard seeds
  • 1/2
    tsp
    cumin seeds
  • 1/2
    tsp
    cumin - ground
  • 4
    Tbs
    fresh coriander - chopped
  • Pinch of salt
  • 100
    ml
    water
  • 750
    ml
    vegetable oil
Servings: Change Serving
 
 

Method

 
Prepare the batter in a large deep bowl. Add together the chickpea flour, rice flour, baking powder, turmeric, chilli powder, black mustard seeds, cumin seeds, cumin, fresh coriander and salt.

Mix in the water a little at a time to make a stiff batter – be careful not to add too much water making the batter too runny.
With your hands scoop a handful of chopped onions into the batter and shape between your palms into a ball. Do this until all the onion is used up.

Let your bhajis rest on a large plate / tray in the fridge for an hour to retain their shape.

10 minutes before removing the bhajis from the fridge heat the oil in a wok or deep based pot. Add the bhajis one at a time into the oil and fry until golden brown all over. Remove the bhajis with a splotted spoon onto kitchen towel to drain off excess oil.

To keep your bhajis warm while you fry off the rest, keep them in the oven at 50°C.

Serve immediately with cucumber raita or coriander and/or mango chutney.

Reprinted with permission of Damian Ettish.
 
 

Read more on: indian  |  recipe  |  vegetarian
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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