Onion Bhaji
Sliced onion, bathed in 'buttermilk', mixed with spices, gram flour and cornflour before being deep fried 'till crispy. A wonderful Indian snack!
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
Tried this recipe?Let us know how it was!
