Onion Bhaji
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 6 with curries (makes around 18 onion bhajis)
- 375g/13ozs. onions (around 3 onions, I used white and red ones)
- 100g/3.5ozs gram or chickpea flour
- 3 teaspoons chaat masala*
- 1 tablespoon ground coriander
- 2 teaspoons coriander leaves, chopped
- 1 teaspoon fenugreek seeds, finely ground
- 1 teaspoon chilli powder
- 3/4 teaspoon salt
- 120ml/4flozs cold soda or sparkling water
- Oil for deep frying (canola oil) or for brushing over before baking
Step 1 - Peel the onions and slice them in half. Mandolin these on the thinnest setting. In a bowl whisk the flour with the chaat masala, ground coriander, coriander leaves, fenugreek, chilli and salt. Toss this with the onions. Finally add the cold water to the batter.
Step 2a: Deep Frying - To deep fry, heat the oil in a large, deep pot until it reaches 170C/340F. Taking two tablespoons scoop a tablespoon of onion mixture into the oil. Fry for 2 minutes on each side and then remove from the oil and drain on paper towels. Serve with cucumber and yogurt raita.
Step 2b: Oven baking instructions - Preheat oven to 220C/440F and line two baking trays with parchment. Dollop mixture onto the tray and brush with oil. Bake for 12 minutes, then turn over and bake for another 8 minutes. Serve with cucumber and yogurt raita.