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
