Onion Bhaji's

◾2 medium sized onions, peeled, washed and thinly sliced
◾4 oz (115g) gram flour
◾1 tsp garam masala
◾1 tsp turmeric
◾2 tsp salt
◾2 cloves garlic, finely chopped
◾1 tbsp finely chopped coriander
◾water for mixing
◾oil for deep frying

Method

The dry onion bhaji ingredients with some of the water addedPut the all the dry ingredients into a mixing bowl and add enough cold water to make a stiff batter. (I found it easiest to use a fork to do this and only added the water little by little. Remember, it’s supposed to be a stiff batter so don’t go slopping in too much water.)

A stiff gram flour paste for onion bhajis, ready for onions, garlic and coriander to be added

Onion bhaji mixture ready for fryingThen add in the onions, garlic and coriander. (I found it easier to switch to a wooden spoon for this task.)

A test onion bhaji is spooned into hot oil in a wokHeat the oil in a wok (if you don’t have a wok, use a frying pan or other suitable pan). Get the oil really hot before adding your bhaji mix. You can test it with a teaspoon of bhaji mix – this also gives you a chance to check your seasoning before frying up the whole batch.

Bhajis frying in hot oilNext drop tablespoon-sized dollops of the mixture into the hot oil.

Fry for a few minutes until they’re done.

Remove from the oil with a slotted spoon and drain on kitchen paper.

To serve

Bhajis on a plate with a small dish of coriander and coconut dipBhajis are often served with a green salad and a mint and yoghurt sauce.

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Posted By: Jumbo1, Jul 13, 13:02:14