I was feeling like a snack-let yesterday and made these onion bhajia’s. It made quite a big batch so just a heads up these are great for sharing while they are fresh and hot. They would make a perfect half-time snack if you’re watching the World Cup, but personally I don’t need an excuse to make them.
P.S. I was eyeballing the flour and you need a batter that is just thick enough to coat to onions, I wanted more onion than batter. If you prefer your bhajia to have a higher batter: onion ratio add more flour and liquid.
INGREDIENTS:
- 2 Tb, heaped of tempura flour
- 6 Tb, heaped of cake flour OR use 6 Tb of chana flour OR 8 Tb of Chana Flour and leave out the tempura flour
- enough water to make a thick batter
- 2 onions, sliced
- 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 green chilli, chopped
- small bunch coriander, chopped
- squeeze of lemon
- oil for frying
METHOD:
- Mix all the dry ingredients in a bowl except for the onions, chilli, coriander and lemon juice.
- Add enough water to make a thick batter, then add the rest of the ingredients.
- Heat up enough oil to deep fry spoonfuls of mixture. If you don’t mind getting your hands dirty, they’re the best spoons.
- Fry until golden and drain on a cooling rack with paper towel underneath (This keeps it crispy for longer).
- Serve with a dipping sauce of tzatziki or yoghurt topped with garam masala and cayenne pepper and extra lemon for squeezing and don’t forget that masala chai.
