Ingredients
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1 large Brown/White Onionsliced
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150g Gram Flouror 100g gram and 50g rice flour
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2 cloves Grated Garlic
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1 Egg (Whisked)
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2 tablespoon Mix Powder / Curry Powder
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1 tablespoon (optional) Kashmiri Paste (Pataks)
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1/2 teaspoon Salt
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1/4 teaspoon Fennel (seeds)
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1 teaspoon Cumin Seeds
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1 teaspoon Fenugreek Leaves (Kasoori Methi)
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1/2 teaspoon Sugar
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1/4 teaspoon (optional) Chilli Powder (Hot)
Directions
Cook these crispy onion bhajis as a snack with riata or alongside a homemade Indian curry
Steps
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1
Done
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Sift the flour into a mixing bowl, then stir in just enough cold water to make it to the consistency of double cream |
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2
Done
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Stir in the spices to make a smooth paste |
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3
Done
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Heat the oil in a deep-fat fryer to 180C, or fill a large pan a third full with oil and heat – a drop of batter should sizzle as it hits the oil, then float |
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4
Done
|
The mixture is sticky so get a bowl or cup of cold water next to the hob to wet your fingers and a plate lined with kitchen paper to place the cooked bhajis on |
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5
Done
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Stir in the onions so they are well coated |
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6
Done
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Wet your hands and shape tablespoon-sized amounts of the mixture into blobs. Drop carefully into the oil, but do not overcrowd the pan, stir gently to stop them sticking Cook for about 3-4 minutes, turning occasionally, until crisp and golden, then drain on the paper |
