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Onion Bhajis
Onion Bhajis
(heat 1/10)
Practising till we were sick of the sight and taste of them, we have finally perfected our onion bhajis. The trick is to mix the onions with the flour and spices a good hour before cooking. This gives the onions sufficient time to 'sweat' and create enough liquid to bind it together (an attractive image, I know!). Also, flattening them against the bottom of the pan or wok when they first go in helps to hold them together.
Serves: 4-6
(heat 1/10)
Practising till we were sick of the sight and taste of them, we have finally perfected our onion bhajis. The trick is to mix the onions with the flour and spices a good hour before cooking. This gives the onions sufficient time to 'sweat' and create enough liquid to bind it together (an attractive image, I know!). Also, flattening them against the bottom of the pan or wok when they first go in helps to hold them together.
Serves: 4-6
Spice Mix Ingredients: gram flour, asafoetida, coriander seeds, cumin seeds, turmeric, black pepper, fenugreek seeds, poppy seeds, ginger, mustard seeds, cloves.
Allergens: see ingredients in bold
Ingredients:
1 packet bitspicy onion bhaji mix
2-3 onions, unpeeled weight of approx 450g/1 lb
1 tsp salt
rapeseed or peanut oil for deep frying
Recipe:
Peel the onions, then halve and slice VERY thinly. Then cut the slices across into several pieces.
Place in a bowl with the dry mix and the salt, and stir well.
Leave for at least an hour to allow the onions to release some moisture and bind the dry mix together.
When the mixture looks suitably wet (ie the onions are held together by a paste) heat the oil in a wide pan or wok. You will need a depth of about 2 inches or 5 cm.
Test that the oil is hot enough by dropping in a small amount of the paste. If it sizzles straight away the oil is ready, although you will find what is working for you (the last one will be perfect!).
Take about a dessert-spoon of the mix in a slotted spoon and carefully drop it into the oil. Give it a moment then press it against the bottom of the pan. This keeps it in shape and stops bits floating off.
After a couple of minutes turn the bhaji over and let it cook for a couple more minutes. It should end up fairly dark brown but not burnt!
Drain on absorbent paper and leave to cool.
Cook's Notes:
We think these taste better cold,but feel free to reheat in a low oven.
We tend to cook about 4 at a time - any more in the pan and it just gets awkward.
We have suggested doing small bhajis but if you want big commercial ones or balls then you just need a bigger pan, more oil and a bigger spoon!
