onion bhadji

Fet’s jumbo onion bhajis

Recipe from: 8 October 2012
Preparation time: 15 min
Cooking time: 5 min
 
Homemade onion bhajis are worth the effort, they're great as a snack or starter.
 
 
 

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

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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