Onion Bhajis (Indian Takeaway Style)
Make your own crispy, spicy starter dish with this Indian takeaway style onion bhajis recipe. Perfect with mint sauce or pink pakora sauce.
Servings 1 portion
Equipment
- 1 Deep Fryer
Ingredients
- 1 large onion, peeled, halved and sliced (about 190g peeled weight)
- 1/2 teaspoon garlic ginger paste
- 1 teaspoon coriander seeds
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon Kashmiri red chilli powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon dried fenugreek leaves (methi)
- 1/2 teaspoon sea salt
- 1 small handful fresh coriander leaves finely chopped
- 1 teaspoon fresh lemon juice or lemon dressing
- oil for deep frying
- 75 grams gram flour (chickpea flour)
- 1/8 teaspoon bicarbonate of soda (a pinch)
- 1 tablespoon rice flour
- 1-2 tablespoons water
Instructions
- In a large bowl, add 1 large onion, peeled, halved and sliced, 1/2 teaspoon garlic ginger paste, 1 teaspoon coriander seeds, 1/2 teaspoon cumin powder, 1/2 teaspoon garam masala, 1/2 teaspoon Kashmiri red chilli powder, 1/4 teaspoon turmeric, 1/2 teaspoon dried fenugreek leaves (methi), 1/2 teaspoon sea salt, 1 small handful fresh coriander leaves and 1 teaspoon fresh lemon juice or lemon dressing in a large bowl. Mix well and set aside for 1 hour.
- Heat oil for deep frying for deep frying to about 160c/320f. If using a deep fat fryer with a basket, remove the basket before heating oil. Add 75 grams gram flour (chickpea flour), 1/8 teaspoon bicarbonate of soda and 1 tablespoon rice flour and mix thoroughly, adding 1-2 tablespoons water and more gram flour as necessary until mixture thickens slightly and slides slowly off of a spoon.Using two spoons, carefully drop bhaji mix into hot oil, 1 heaped tablespoon at a time (mix should be enough for 4-6 bhajis depending on size). Fry bhajis for about 5 minutes, turning occasionally until just beginning to colour. Use a slotted spoon to remove bhajis from oil and set aside on a plate to cool completely. At this stage bhajis can be finished immediately, or set aside to cool completely and finish later.
- To finish bhajis, heat oil for deep frying to 180/350f. Carefully drop bhajis into hot oil and fry for 2 minutes until heated through, golden and crispy. Remove from oil with a slotted spoon, and place on a plate lined with kitchen paper to drain off excess oil.
- Season bhajis with sea salt and serve.
Notes
Add flour shortly before frying so the mix doesn't become wet again and require more flour (this can make bhajis stodgy).