Onion Bhaji
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- Ā¾ cup (100g) gram flour (chickpea flour)
- Ā½ teaspoon baking powder
- Ā½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- Ā¾ teaspoon garam masala
- Ā½ teaspoon chili powder
- 1 teaspoon table salt
- 6 tablespoons water (or more)
- 2 onions (thinly sliced - I use a mix of red and yellow)
- 2 tablespoons cilantro (chopped - optional)
- 2 cups corn, canola, or sunflower oil (for frying)
Method
- Make the batter, mix all of the dry ingredients in a mixing bowl with water to create a batter with a consistency similar to heavy cream (double cream in the UK). You might need to add more water than written in the ingredient list above.
- Slice the onions into thin slices and separate them just a little.
- Add the onions to the batter.
- Stir the onions with the batter so that it coats the onion slices well.
- Heat canola or vegetable/corn oil to 355Ā°F (180CĀ°), then using 2 spoons of your hands start dropping clusters of onions in the batter (about 3-4 at a time), and fry for 3-4 minutes or until golden brown and crispy.
- Using a spider or slotted spoon, remove the bhajis from the oil, and place on a plate lined with paper towels. Enjoy hot on their own, or serve with a yogurt mint raita.