I always wanted to make my own onion bhaji recipe and I think I have found it! Delicious and probably more healthy than the takeaway version?! Serve these with my Chicken Tikka Masala
Prep Time: 10 mins
Cooking Time: 10 mins
Total Time: 20 mins
130 g gram flour, also known as chickpea flour
4 tbsps. natural yogurt
1½ tsp garlic, grated or finely crushed
1½ tsp ginger, finely grated
1 tsp cumin seeds
1 tsp hot chilli powder
1/2 tsp turmeric
12 fresh curry leaves
4 tbsps. coriander leaves, finely chopped
1 large onion, halved and finely sliced
Olive oil or sunflower oil, to deep fry
Place the gram flour in a large bowl and add 4 tablespoons of water and then add the yogurt and whisk together to create a thick paste.
Add the garlic, ginger, cumin seeds, chilli powder, turmeric, curry leaves and chopped coriander and mix well and then add salt to taste.
Now fold the onion slices into the batter and make sure they are well coated.
Set a wok or deep pan for deep-frying over a medium heat and pour in the oil. Test it is hot enough by dropping in a small piece of batter – it should sizzle immediately.
Working quickly, take small pinches of onions and making sure they are well coated in the batter, drop three or four into the hot oil. Some will form spidery clusters, others may separate into individual slices.
Cook the bhajias for 20-30 seconds before turning with a slotted spoon. Continue cooking for about 1 minute, turning occasionally, until they are a golden colour. Remove and drain in a colander or plate with kitchen towel.
You can keep them hot and crispy by placing them in a warm oven until ready to serve.
Wet your fingers, then pick up another pinch of battered onions and repeat the process.
Serve hot with mango chutney.