Long overdue recipe for my lovely little onion bhajias. Contrary to what you get in your typical curry house these are supposed to be delicate little morsels. The tip of putting a tablespoon of hot oil into the batter was told to me by my Nani (my grandmother). It’s supposed to loosen up the mixture. I’ve never cooked these without adding the oil and they always turn out perfectly 😊 Enjoy with a chilled glass of whatever you fancy. Perfect Saturday night snacking!
What You Need
1 large onion (finely sliced)
1 inch piece ginger (minced)
2 green chillies (minced)
1 tsp ground coriander
1/2 tsp turmeric
Salt to taste
150g gram flour
1 tablespoon corn flour
Oil in a pan for deep frying
How To Make It
1. Place onions, chilli and ginger in a large bowl
2. Add salt and dry spices. Mix
3. Add gram flour and cornflour. Mix
4. Add enough water to make a very think batter. Mix well
5. Heat the oil until hot. Test with a cube of bread. If the bread immediately rises and quickly goes brown the oil is hot enough
6. Take 1 tablespoon of the hot oil, place in the batter and mix
7. Working quickly add the batter to the hot oil using a tablespoon. Add 1/2 tablespoonfuls at a time.
8. Fry for 3-4 minutes or until brown and crisp
9. Place the cooked bhajias onto a piece of kitchen towel
10. Enjoy with a special spicy chutney or ketchup and a cold glass of vino/beer!