Onion bhajis (15)
Sunflower oil in large pan/wok
5 medium/large onions
roughly 200g Gram (chickpea) flour (or enough to coat onions)
1 tbsp baking powder
4 tbsp garam masala (for a smokier flavour, try 2 tbps tandoori masala instead)
2 tsp chilli powder (increase to taste, or add different varieties of chilli – for a huge kick, try a drop of ghost chilli sauce)
1 tbsp turmeric
1 tbsp ground cumin
1 tsp ground coriander
2 tsp ground ginger
1 tbsp dried parsley
Water to bind – approx 3tbsp

Slice onions into thin slices. Cover with the dried ingredients and bind with water.
Heat oil in a large wok until batter sizzles and floats to the top immediately.
Make balls approx 2″ in diameter, and place in the pan 3 – 5 at a time to deep fry, turning regularly until dark golden brown.
Place on a bed of kitchen towels to remove excess grease, and serve with fresh lemon slices and/or raita (a dip made of grated cucumber, dried mint, greek yoghurt and coriander)

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