Proper crispy Onion Bhajis
Serves 1
Directions
- 1Top, tail, cut in half, and thinly slice the four red onions.
- 2Break up all the individual onion slices and place them into a mixing bowl.
- 3Add 1 teaspoon of turmeric, half a teaspoon of chili powder, and one small finely chopped green chili to the bowl.
- 4Next, add half a teaspoon of ground cumin and 1 teaspoon of ground coriander.
- 5Add a small handful of roughly chopped fresh coriander.
- 6Generously season with salt and squeeze in the juice of half a lemon.
- 7Mix everything well until evenly distributed.
- 8Leave the mixture to stand for about 10 to 15 minutes to allow the salt and lemon juice to draw out moisture from the onions.
- 9Add roughly half a teaspoon of bicarbonate of soda.
- 10Gradually add gram flour (chickpea flour) a little at a time and mix until the pieces are sticking together but are not gloopy and thick.
- 11Heat oil to around 170 to 180 degrees Celsius.
- 12Take a small handful of the mixture and loosely drop it into the hot oil.
- 13Cook for 2 to 3 minutes, turning halfway through, doing this in batches to avoid overcrowding the pan.
- 14Once cooked, place the onion bhajis on a wire rack to drain or onto a plate lined with kitchen paper.
- 15Season with salt immediately after they come out of the oil.
- 16Repeat the frying process until all the mixture is used up.
Ingredients
- 4 red onions
- 1 tsp turmeric
- 0.5 tsp chili powder
- 1 small green chili, finely chopped
- 0.5 tsp ground cumin
- 1 tsp ground coriander
- 1 handful fresh coriander, roughly chopped
- salt
- 0.5 lemon, juiced
- 0.5 tsp bicarbonate of soda
- gram flour (chickpea flour)
- oil
Equipment
mixing bowlwire rackplate lined with kitchen paper
Tips
- For a sharper yet slightly sweet flavor, use red onions; for a milder flavor, use white onions.
- Break up individual onion slices to keep the bhajis light.
- The salt and lemon juice will draw out moisture from the onions, creating the liquid for the batter without adding extra water.
- Add gram flour gradually to achieve the right texture; the mixture should stick together but not be gloopy or too thick.
- Fry in batches and do not overcrowd the pan.
- Season with salt as soon as they come out of the oil for best flavor.
Related recipes
Hotel Tiffin Sambar
Indian · Soup
Lamb Korma
Indian · Soup
Palestinian Msalfan
Indian · Soup
Slow Cooker Squash Soup
Indian · Soup
Maggi Noodle Masala Tastemaker
Indian · Soup
Talahu Gosht
Indian · Soup
Mum's secret red chilli mix
Indian · Soup
Degi Style Aloo Chicken Shourba
Indian · Soup
Chicken Shanwari
Indian · Soup
Mutton Qeema
Indian · Soup
Boneless White Butter Chicken
Indian · Soup
Curry powder
Indian · Soup