Deep Fried Onion Bhajis
|This recipe serves six
- An electric deep-fat fryer containing vegetable or groundnut oil,
and heated to 180c. Or a wok filled to around one-third — about l ltr
(1.75 pt) of oil — and heated over a fairly high flame - a 2.5cm cube of
bread should take just over a minute to brown when the oil is at the
- Six plates lined with paper serviettes, doilies or napkins
- Six small serving bowls for the yoghurt.
For the bhajis
- 1 75g (6oz) gram or besan (chickpea) flour
- 60g (2’/40z) rice flour
- l tbsp toasted sesame seeds (optional)
- l tbsp poppy seeds (optional)
- 1/2 level tsp hot chilli powder (or cayenne pepper)
- 1/2 level tsp turmeric
- 1 rounded tsp ground coriander
- 1 rounded tsp fine sea salt
- About 200ml (7f I oz) cold water
- 2 large mild onions, peeled, halved and finely sliced
- Preheat the oven to 130c for keeping the bhajis warm
For the yoghurt dip
- About 275m1 (lOfI oz) plain, thick yoghurt
- Small handful fresh mint leaves, finely chopped
- Medium handful fresh coriander leaves, finely chopped
- 1 tsp hot chilli sauce, or more to taste (optional)
- Fine sea salt and freshly ground black pepper
- Mix all the yoghurt ingredients in a bowl and season to taste.
- Divide among six small serving bowls. Leave to one side.
- For the bhajis, mix all the dry ingredients together thoroughly
in a large bowl.
- Pour in most, but not all, of the water, and stir thoroughly.
- The batter should be very thick but just pourable, so add a
little more water, if necessary.
- Now tip in the onions and, again, stir thoroughly until they are
completely coated with batter.
- To cook, drop tangerine-sized spoonfuls of the mixture into the
- After about 3-4 minutes the bhajis should be crisp and golden
brown all over - you might need to turn them halfway through.
- Take them out with a pair of tongs and drain them well on a pad
of kitchen paper.
Published, 02 March 2003
23 December 2006 23:00