Recipe: CRISPY ONION BHAJIS
You may already make a curry at home, but have you ever considered a bhaji? It's so quick and simple, that you've got to give it a go. Our own spice blend (all dry spices that are easy to keep in the cupboard) and use of gram flour make this version taste as great as at a restaurant, but anybody and everybody can cook them!
- 1 selection dips & chutneys (to serve)
- 1 tsp salt
- 1 tsp ground coriander
- 1 bunch fresh coriander
- 2 white onions
- 150 g gram flour
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp fennel seeds
PREHEAT THE OIL
Preheat a pan of vegetable oil to 175°C, making sure the pan is only half filled up.
SLICE THE ONIONS
Peel and slice the onions as finely as possible.
MIX THE BATTER
Stir together the gram flour salt and all the spices in a bowl.
Chop the coriander and add to the flour.
Pour in 150ml cold water, as you whisk, until you have a thick gloopy paste.
BATTER THE ONIONS
Toss the sliced onions in the batter, then with tongs or a fork lower small blobs of the oniony mixture into the oil.
FRY THE BHAJIS
Fry for 3-4 minutes, turning them in the oil every so often, until they are golden and crispy.
DRAIN AND SERVE
Fish them from the oil and drain on kitchen paper, before serving alongside a curry or with a selection of dips and chutneys and a squeeze of lemon juice.
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