Name: Fet’s jumbo onion bhajis
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 3 onion halved and sliced thinly but roughly; 200 g chickpea flour; 2 Tbs rice flour; 1 tsp Baking powder; 1 tsp turmeric; 1 tsp chillies powder; 1/2 tsp black mustard seeds; 1/2 tsp cumin seeds; 1/2 tsp cumin ground; 4 Tbs fresh coriander chopped; salt just a pinch; 100 ml water; 750 ml vegetable oil

Recipe Disclaimer

Tap for method

Ingredients (13)

3	onion — halved and sliced thinly but roughly
200 g	chickpea flour
2 Tbs	rice flour
1 tsp	Baking powder
1 tsp	turmeric
1 tsp	chillies — powder
1/2 tsp	black mustard seeds
1/2 tsp	cumin — seeds
1/2 tsp	cumin — ground
4 Tbs	fresh coriander — chopped
	salt — just a pinch
100 ml	water
750 ml	vegetable oil

Tap for ingredients

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.