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Onion Bhaji, Bhajji, Bhajiya or bajji
Serve with a side of salad and slice of lemon, or with mango chutney

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Onion Bhaji, Bhajji, Bhajiya or bajji

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Ingredients

Adjust Servings:
1 large Onion (brown/white) sliced
150g Flour (Gram) or 100g gram and 50g rice flour
2 cloves Garlic (Grated)
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

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Ingredients

Directions

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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

thecurrykid

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