Sunday, November 24, 2019

My Recipe Box - Onion Bhajis

I first made these using a recipe from A Saucy Kitchen. It has since evolved with additions from various sources.

2 white onions, sliced I have also added scallions and red onions 
3/4 cup | 105 grams gram flour/chickpea flour
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground tumeric
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
Ginger chopped finely
Garlic ground or powder1 green chili, , deseeded and finely chopped
2 tablespoons freshly chopped cilantro
1 teaspoon lemon juice
5-6 tablespoons water
coconut oil for frying or your choice

Place the flour, baking powder, salt, cumin, tumeric, coriander, cayeene, ginger, garlic, chili, cilantro, and lemon juice in a large bowl and whisk to combine. Add in the water.
Once you've got a thick batter, add the onions slices and stir to coat with the batter. I find this step is easiest if you just mix with your hands.
Heat a large wok on the stove top on a medium heat and melt enough coconut oil so that you've got about a half inch layer of oil.
Carefully drop tablespoons of the batter into the hot oil cooking about 3-4 bhajis at a time. Fry for about a minute on each side and then flip the bhajis to get the other side until golden. Remove each bhaji with a slotted spoon and place on a plate lined with a paper towel to drain the excess oil. Continue until all of you batter in gone.


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