Onion Bhaji
SERVE WITH A SLICE OF LEMON, OR WITH MANGO CHUTNEY

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Onion Bhaji

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Ingredients

Adjust Servings:
4 medium Onion (brown/white)
2 sliced finely Chilli (Green)
1 small (50g) coarsely grated Potato
1 tablespoon Lentils (Split Red) (soaked for 10 mins)
1 teaspoon Salt
1 teaspoon Fennel (seeds)
1 Egg (Whisked)
1 tablespoon Mix Powder / Curry Powder
8-12 tablespoons Flour (Gram)
1/4 cup Coriander (Fresh/Chopped)
1 tablespoon Garlic (Paste)
1 tablespoon Ginger (paste)
1/2 teaspoon Turmeric (Powder)
1/2 teaspoon Coriander (Powder)
1/2 teaspoon Cumin (Powder)
1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
as required Water

Onion bhajis are often eaten as a starter in Indian restaurants before the main course, along with poppadums' and other Indian snacks

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Ingredients

Directions

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Onion bhajis are often eaten as a starter in Indian restaurants before the main course, along with poppadums’ and other Indian snacks

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Steps

1
Done

begin to heat a fryer, or a pan half full with oil at 170 Celsius. You want to use a thermometer to keep this temperature around this point so the bhaji cook thoroughly but do not burn

2
Done

Slice the onions in half, remove the skins and then slice again into strips about 5mm wide and place them in a bowl

3
Done

finely slice the green chillies and coarsely grate the potato and add them to the onions

4
Done

rinse the lentils in a cup and allow them to soak in water for around 10 minutes to soften

5
Done

add the the salt, fennel seeds, egg, mix powder, gram flour, fresh chopped coriander, garlic paste, ginger paste, turmeric powder, coriander powder, cumin powder and dried fenugreek leaves to the onions

6
Done

mix thoroughly and allow to sit for 10 minutes to allow the salt to start extracting some moisture from the onions and for the spices to penetrate

7
Done

now start by adding around 6 tablespoons of the gram flour to the onions and mix well with your fingers. Be careful though, you don't want to smash your onions to bits

8
Done

continue to add more gram flour a couple of tablespoons at a time until the mix becomes really sticky and clumps together

9
Done

wet your hands slightly (it stops the batter sticking) and take a small handful of onions and mould them gently into the size of a small tennis ball.

don't press too hard as the middles will be unable to cook. Gently place each bhaji ball into the oil and allow to cook, stirring carefully frequently for around 6-8 minutes until golden and crispy

10
Done

remove and drain and serve with mango chutney or as part of your meal

thecurrykid

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