This Onion Bhaji recipe offers a unique twist on the traditional dish, both in ingredients and preparation.
I fondly recall the onion bhajis from a local takeaway that set the standard for us; they were light, crispy, and had a hint of sweetness.
Despite numerous attempts, my homemade onion bhajis never quite matched up to those. This journey of experimentation led me to develop a new recipe. While the bhajis produced differ from my takeaway memories, and likely the ingredients and method too, they are nonetheless delicious.
I’m convinced that, in time, I’ll write an Onion Bhaji Recipe MkII, replicating the perfection of those from the little takeaway near us.
In the meantime though, I’m happy with this one.
I’ve left the spicing simple. It’s quite easy to adapt to your own taste.
Remember, ‘Ome Made have lots of spice blends available, including Chaat Masala, at www.omemade.co.uk
Onion Bhaji
Ingredients
- 150 ml milk
- 2 tbsp lemon juice
- 4 medium sized onions, sliced
- 1 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp Kashmiri chilli powder or 1 tsp paprika + 1/2 tsp chilli powder
- 2 tsp turmeric powder
- 0.5 tsp chaat masala (optional)
- 1 tsp cumin seeds (optional)
- 1 tsp fennel seeds (optional)
- 6 cloves garlic, finely chopped
- 1 tbsp fresh ginger, finely chopped
- 2 tsp salt
- 160 g gram flour
- 30 g cornflour
Instructions
- Mix the milk and the lemon juice together and leave to one side while you prepare the onions.
- Peel the onions, top and tail and slice thinly. Put them in a mixing bowl, pour over the 'buttermilk' and stir to coat. Leave while you prepare the garlic and ginger.
- Chop the peeled garlic and ginger and add to the onions, along with all the spices and salt.
- Mix the gram flour and cornflour together and add to the onions a little at a time until all the liquid is absorbed.
- Heat at least two inch of oil in a pan, or use a deep fat fryer, to between 165℃ and 170℃.
- Shape the mixture into balls, slightly larger than a golf ball, using two spoons and carefully slide them into the hot oil. only do 3 to 4 at a time otherwise the temperature of the oil will drop.
- Cook for around 6 minutes or until the bhaji is a deep golden colour and crispy. Turn occasionally so they cook evenly and keep an eye on the temperature. Over 170℃ and they will burn and be uncooked in the middle. Under 165℃ and the bhajis will absorb the oil and be greasy.
- When the bahjis are cooked, remove from the oil with a slotted spoon and put to drain on a cooling rack.
- Eat as soon as possible after cooking with some salad and mint and yoghurt raita