 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
Onion bhajis are an easy intro to Indian cuisine. These appetisers are easy to make and very tasty when served with a mango chutney and, if you like the heat, a proper Indian lime pickle. Chickpea flour is often called gram flour, besan or basin, depending on your supplier. Read more . I've used chickpea so you know what I mean. Don't use ordinary flour instead - it's just not the same at all. Ingredients:
1 decent onion, halved lengthwise and finely sliced |
2oz (about) chickpea flour |
few sprigs coriander, chopped |
1 tsp cumin |
0.5tsp turmeric |
1 fresh red chilli, finely chopped (deseed or leave out, it's optional!) |
salt and pepper to taste |
a few tablesppons water |
oil for frying |
Directions:
1. Combine everything except the water and oil in a decent size bowl to mix.
2. Add water a bit at a time. You're aiming for a batter that is really thick, not watery, yet covers the ingredients, but doesn't drown them, so if you have too much batter add more onion, or if it's too eunny add more flour.
3. Heat oil - you can deep fry or shallow fry these. If shallow frying, just turn them over half way through.
4. Fry in batches, collecting a bhaji using a tablespoon, and sliding the mix off the spoon into the oil using your thumb.
5. Hint: if you are making a larger batch, you may have to add more flour half way through as the onionswill contribute a lot of moisture to the mix if you leave it hanging around.
6. Serve fresh with chutneys to dip the bhajis into.
7. Best enjoyed with a cold lager.
8. Red onions give a sweeter taste.
|
|