Fet’s jumbo onion bhajis

6 servings Prep: 15 mins, Cooking: 5 mins
Rate this recipe
Homemade onion bhajis are worth the effort, they're great as a snack or starter.

By Food24 October 08 2012
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Ingredients (13)

3 onion — halved and sliced thinly but roughly
200 g chickpea flour
2 Tbs rice flour
1 tsp Robertson's 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
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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.

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