Onion Bhajis

This is the promised use of the donated gram flour and Asian spices (supplemented with some I already had). It’s my first attempt at bhajis, ever so slightly modified from the recipe on the bag of Natco flour (quantities cut in half; adjusted a fresh herb for dried; some instructions changed to suit our preferences.) My other half says they weren’t as spicy as some we’ve had in restaurants, but that’s easy to adjust. We will definitely be having more of these.Picture of bhaji ingredients

Makes 10

Ingredients:

1-2 cups Vegetable oil for cooking
1 level cup Gram flour
½ teaspoon Cumin seed
1 ½ teaspoons Dried coriander leaf (cilantro)
½ teaspoon Salt
¼ teaspoon Chilli powder
Pinch Baking soda
1 medium Onion, chopped
¼ cup Water (or a bit more, if required)

Directions:

  1. Preheat oil in chosen fryer.
  2. Mix all ingredients in a bowl, making a thick batter. Leave to rest for 5 minutes.Picture of bhaji batter
  3. In batches, according to the size of your fryer, carefully drop batter by heaped tablespoons into hot oil. They should have room to move around without touching.
  4. Cook for about 3 minutes, until crispy and golden brown.
  5. Drain on paper towel.
  6. Serve as starters for several people, or mains for 2-3.

    Picture of cooked bhajis

    My first bhajis are quite brown–the oil wasn’t fresh.

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I'm an American living in the UK, combining rural Mid-west ideas about food with a suburban coastal British reality. It's fun!

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Posted in Recipes
4 comments on “Onion Bhajis
  1. junenez says:

    Those look tasty! I have just started a pretty strict diet to help with my MS and it is very low carb and no fried foods……maybe some day I can try them! I love reading your recipes!

    Liked by 1 person

  2. […] two: Fish bhajis (add scrappy pieces of leftover fish to ordinary onion bhajis), rice and […]

    Like

  3. […] bhajis with turkey: Just add small pieces/shreds of turkey to a bhaji recipe. Serve with a cold […]

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Sharing a lifetime of experience of kitchen challenges. Respecting food and making the most of what's available. Read more on my About page.
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March 2015
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