Onion bhaji
Crisp, lacy fritters of sliced onion bound in a spiced gram flour batter and fried until deep golden, best eaten straight from the pan.
Method
- 1
Separate the onion slices into a bowl, toss them with the salt and leave until they soften and release some liquid.
- 2
Add the cumin seeds, ground coriander, turmeric, chili powder, green chilies, ginger and fresh coriander and mix well.
- 3
Add the gram flour and mix with your hands. The onion juices will start to form a batter.
- 4
Add water a tablespoon at a time just until the batter coats the onions thickly and the mixture clumps together.
- 5
Heat the oil in a deep pan to 170°C.
- 6
Drop loose spoonfuls of the mixture into the oil, 4 or 5 at a time, without pressing them flat.
- 7
Fry, turning once or twice, until deep golden brown and crisp all over.
- 8
Lift out onto a wire rack and repeat with the rest, letting the oil come back to temperature between batches.
- 9
Serve hot with raita, mango chutney or lime pickle.
Notes
- Use as little water as possible. A thin batter gives flat, greasy bhajis; a thick one gives crisp, lacy ones.
- Check that your gram flour is labelled gluten-free if you need it to be, as some is milled alongside wheat.
Equipment
Mixing bowl, Deep heavy pan or wok, Cooking thermometer, Slotted spoon, Wire rack