Onion Bhaji, Bhajji, Bhajiya or bajji (made from scratch)

Serve with a side of salad and slice of lemon, or with mango chutney

Name: Onion Bhaji, Bhajji, Bhajiya or bajji (made from scratch)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Cuisine: Indian
Ingredients: Brown/White Onion: 1 large; Gram Flour: 150g; Grated Garlic: 2 cloves; Egg (Whisked): 1; Mix Powder / Curry Powder: 2 tbsp; Kashmiri Paste (Pataks): 1 tbsp (optional); Salt: 1/2 tsp; Fennel (seeds): 1/4 tsp; Cumin Seeds: 1 tsp; Fenugreek Leaves (Kasoori Methi): 1 tsp; Sugar: 1/2 tsp; Chilli Powder (Hot): 1/4 tsp (optional)

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20 minutes
Serves 8
Easy
180 degrees

Ingredients

Adjust Servings:

	1 large Brown/White Onion sliced
	150g Gram Flour or 100g gram and 50g rice flour
	2 cloves Grated Garlic
	1 Egg (Whisked)
	2 tbsp Mix Powder / Curry Powder
	1 tbsp (optional) Kashmiri Paste (Pataks)
	1/2 tsp Salt
	1/4 tsp Fennel (seeds)
	1 tsp Cumin Seeds
	1 tsp Fenugreek Leaves (Kasoori Methi)
	1/2 tsp Sugar
	1/4 tsp (optional) Chilli Powder (Hot)

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

Features:

Cuisine:

Indian

Ingredients

1 large Brown/White Onion
sliced
150g Gram Flour
or 100g gram and 50g rice flour
2 cloves Grated Garlic
1 Egg (Whisked)
2 tbsp Mix Powder / Curry Powder
1 tbsp (optional) Kashmiri Paste (Pataks)
1/2 tsp Salt
1/4 tsp Fennel (seeds)
1 tsp Cumin Seeds
1 tsp Fenugreek Leaves (Kasoori Methi)
1/2 tsp Sugar
1/4 tsp (optional) Chilli Powder (Hot)

Directions

Cook these crispy onion bhajis as a snack with riata or alongside a homemade Indian curry

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Steps

1 Done	Sift the flour into a mixing bowl, then stir in just enough cold water to make it to the consistency of double cream
2 Done	Stir in the spices to make a smooth paste
3 Done	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
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
5 Done	Stir in the onions so they are well coated
6 Done	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