Caramelised Onion Bhajias
Serves: 4 - 6 people
I adore these little snacks. I can’t remember when I first tried them, but I have loved them ever since and they are really easy to make fresh. If you don’t want to deep fry them then just shallow fry in around an inch of oil remembering to make them flatter so they cook evenly.
Although it would be better for the waist line not to drop them into all that oil, they taste best deep fried and served piping hot with a fresh Chai. If you don’t want to buy all the spices then just use a spice paste like in my video.
- 300 g chickpea/channa/gram flour
- 1 teaspoon garlic, finely chopped
- ½ teaspoon ginger, finely chopped
- 1 green chilli, finely chopped (seeds removed if you want it to be less fiery)
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- ¼ teaspoon asafoetida/hing (optional)
- 400 g red onions, sliced
- 2 tablespoons fresh coriander, chopped
- salt, to taste
- juice of 1/2 lemon, to taste
- oil for deep-frying
1. Heat up enough oil for deep frying to around 180°C. Mix all the ingredients together and add enough water to make a thick batter.
2. Add a good pinch of salt, squeeze in some lemon juice and deep fry a little piece. This is just for testing to see if you need to adjust the flavours.
3. When golden brown and crispy (around 5 minutes) drain on absorbent paper before tasting and adjusting the seasoning. Fry the rest, in batches, until all the batter has been used.
4. I like to serve mine with a simple Fresh Coriander & Mint Dip. Yumyum!