Onion Bhaji Recipe

onion bhaji

My children have recently begun trying ( and enjoying) Indian food. Not the hot stuff, mind you, but the mild, tasty food that gives them an idea of what good Indian food is about. So far, their very best are onion bhaji like these.

2 onions
1 egg; beaten
1 1/2 cup chick pea flour; besan -or- all purpose flour
1/2 teaspoon cumin, ground
1 pinch cayenne
2 tablespoon cilantro, fresh; chopped

Cut onion in half and slice about 1/4 inch thick. Beat together egg, flour and enough water to make a batter as thick as whipping cream. Beat in spices. Let rest 15 minutes.

Stir onions into mixture and let sit 5 minutes.

Directions: How to Cook Onion Bhaji

Heat the vegetable oil (about 1 inch oil in skillet)to 350F before adding the food/ mixture.

When the oil is very hot, drop a small mound of onion rings into oil.

Press down slightly with spatula.

Fry on one side until crisp and brown, turn over and fry second side.

Takes about 15 -20 seconds to cook.

Remove bhajis as they cook.

If your oil is too cool, it makes everything limp and greasy, and not very nice.

Keep already cooked bhajis warm in 100 dec C oven.

Drain on a rack or on a  paper towel before serving.

Pile on platter and serve with red onion or with mango chutney.

Totally delicious, and really good as a side dish to curry. Enjoy!

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