ONION BHAJI
I remember ordering these little tasty fried puffs on my travels and they were delicious. They are simple to prepare and the mixture will make at least 20.
2 eggs
3 onions, sliced
75g plain flour
45g chickpea flour (optional) can substitute with plain or wholemeal flour
1 tsp ground ginger
1 tsp ground coriander
1 tsp cumin seeds
½ tsp ground turmeric
Pinch chilli powder
Generous pinch salt
3 Tbsp vegetable oil, plus extra if required
Method
Beat the eggs in a bowl.
Add the onion rings and mix well.
Add the both the flour and all the spices and salt. Mix well.
Heat the oil in a deep sided frying pan or wok over medium heat. When hot add a large spoonful of the bhaji mixture and fry for 30-45 seconds until golden-brown.
Turn the bhaji over and fry for a further 30 seconds, until crisp and golden-brown all over. Remove and drain on kitchen paper.
Continue cooking until all the mixture is used – if you find you are low on oil, add another 2-3 tablespoons and bring up to medium heat before continuing.
2 eggs
3 onions, sliced
75g plain flour
45g chickpea flour (optional) can substitute with plain or wholemeal flour
1 tsp ground ginger
1 tsp ground coriander
1 tsp cumin seeds
½ tsp ground turmeric
Pinch chilli powder
Generous pinch salt
3 Tbsp vegetable oil, plus extra if required
Method
Beat the eggs in a bowl.
Add the onion rings and mix well.
Add the both the flour and all the spices and salt. Mix well.
Heat the oil in a deep sided frying pan or wok over medium heat. When hot add a large spoonful of the bhaji mixture and fry for 30-45 seconds until golden-brown.
Turn the bhaji over and fry for a further 30 seconds, until crisp and golden-brown all over. Remove and drain on kitchen paper.
Continue cooking until all the mixture is used – if you find you are low on oil, add another 2-3 tablespoons and bring up to medium heat before continuing.
Alison Lambert
