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Onion bhaji recipe
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Eating just one onion bhaji requires an almost Herculean amount of self-control. The crisp and craggy exterior of these Indian snacks, attained by dredging the bhajis in a simple mixture of gram flour and water, balances perfectly against their sweet, caramelised interior. Addictive. See method
Ingredients
- 200g (7 oz) onions
- 200g (7 oz) chickpea flour (gram flour)
- 1tbsp tikka masala paste
- 2tbsp coriander leaves
- 10g root ginger
- 1tsp garlic puree
- 1tbsp lemon juice
- Vegetable oil for deep frying
- salt
Each serving contains
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Energy
995kj
240kcal
12%
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Fat
7g
10%
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Saturates
1g
5%
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Sugars
5g
6%
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Salt
0.5g
<1%
of the reference intake
Carbohydrate 37.1g
Protein 7.4g
Fibre 5.9g
Method
Eating just one onion bhaji requires an almost Herculean amount of self-control. The crisp and craggy exterior of these Indian snacks, attained by dredging the bhajis in a simple mixture of gram flour and water, balances perfectly against their sweet, caramelised interior. Addictive.
- Cut the onions into thin slices. In a large bowl, mix in the onions, ginger-garlic paste, finely chopped coriander leaves, lemon juice and the tikka masala paste. You can substitute the tikka masala paste with 1tsp chilli powder and 1tsp cumin powder.
- Add the chickpea flour and water little by little until all the onion pieces are covered. This should be a thick mixture in such a consistency that you can make balls/dumplings out of it. Heat the vegetable oil in a wok/saucepan on medium flame. You can also use a fat fryer.
- When the temperature reaches around 180°C, make a dumpling out of the mixture and drop it carefully into the oil. Deep fry on medium flame until golden brown and crispy. Remove with a slotted ladle and place on absorbent paper to drain excess oil. Serve hot with raita or tomato sauce.
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