onion bhaji, a terrific appetiser, snack or brunch dish
very easy to make, the trickk here is to ensure your baking powder is fresh and to adjust the batter to suit yourself. Some people prefer a lot of batter, other prefer a bhaji with lots of onion, barely held together with the batter. Try the batter out and adjust to suit yourself
chick pea flour is readily available, it is also sometimes knowmn or sold as gram flour
| flour - chick pea | 100 | gm |
| flour - plain | 100 | gm |
| baking powder | 2 | tsp |
| tumeric | 1/2 | tsp |
| cumin | 1/2 | tsp |
| cayenne | sq | |
| salt | sq | |
| onion - large | 3 | pc |
| chilli - green | 1 | pc |
| coriander - chopped | 2 | tbs |
- sieve the flours, baking powder and spices together into a large mixing bowl, season with salt
- add enough water to form a thick batter
- drop a little batter into pre-heated oil (180C) to test, it should be light, crispy and nicely seasoned - adjust by adding more water if required, a little more baking powder or salt as required
- finely slice the onions and stir through the batter along with the chopped chilli and coriander
- deep fry, by very carefully dropping tablespoonfuls of the mixture into oil and fry cooked and golden brown
- remove and drain well
- serve as required
chef notes
serve with a selection of dips to suit your own taste
- plain yoghurt with garlic
- plain yoghurt with garam masala
- plain yoghurt with pureed cucumber
- plain yoghurt with chopped tomato and garlic
- tomato raita http://www.dawlish.com/article/details/78
- thai sweet chilli sauce
- etc
