Onion bhaji recipe

by Debbie Gallacher

Onion bhajis

 

Ingredients

  • 100g Gram flour
  • 1 tsp Mild curry powder
  • ½ tsp Baking powder
  • ½ tsp Chilli flakes (more if you like them hotter1)
  • ½ tsp Turmeric (good for a golden batter)
  • ½ tsp Ground coriander
  • ½ tsp Cumin
  • Salt & pepper to taste
  • 100ml Water
  • 2 onions thinly sliced
  • Vegetable oil to fry

 

Method

  • Thinly slice the onions and place in cold water while you do the rest
  • Sift the flour and baking powder
  • Mix all the dry ingredients together
  • Add the water, try around 80ml to begin with then add a little more at a time, you are aiming for a thick batter
  • Once mixed leave it to stand in the fridge for around 15mins then add in the drained onions and mix well
  • If you don’t have a deep fat fryer just test with a small amount of batter in a deep pot or wok. In your pot aim for 5cm of vegetable oil, do not fill the pot more than ¾ full of oil.

If not hot enough they will be very oily, if to hot they will cook too quickly on the outside with a raw batter on the inside. Around 170 -180c pretty good.

  • Once golden drain on some kitchen paper

To dip

  • A quick chilli dip I have also made - tomato sauce mixed with a little water, thinly diced onion & Tabasco.
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