Ingredients
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4 medium Brown/White Onion
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2 sliced finely Green Chilli
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1 small (50g) coarsely grated Potato
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1 tablespoon Split Red Lentils(soaked for 10 mins)
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1 teaspoon Salt
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1 teaspoon Fennel (seeds)
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1 Egg (Whisked)
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1 tablespoon Mix Powder / Curry Powder
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8-12 tablespoons Gram Flour
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1/4 cup Fresh/Chopped Coriander
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1 tablespoon Garlic Paste
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1 tablespoon Ginger Paste
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1/2 teaspoon Turmeric Powder
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1/2 teaspoon Coriander Powder
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1/2 teaspoon Cumin Powder
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1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
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as required Water
Directions
Onion bhajis are often eaten as a starter in Indian restaurants before the main course, along with poppadums’ and other Indian snacks
Steps
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1
Done
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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
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Slice the onions in half, remove the skins and then slice again into strips about 5mm wide and place them in a bowl |
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3
Done
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finely slice the green chillies and coarsely grate the potato and add them to the onions |
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4
Done
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rinse the lentils in a cup and allow them to soak in water for around 10 minutes to soften |
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5
Done
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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 |
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6
Done
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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 |
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7
Done
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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 |
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8
Done
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continue to add more gram flour a couple of tablespoons at a time until the mix becomes really sticky and clumps together |
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9
Done
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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 |
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10
Done
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remove and drain and serve with mango chutney or as part of your meal |
