Caramelised Onion Bhajias
Serves: 4 - 6 people
Takes: 15 mins to 30 mins
I adore these little snacks. 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.
Ingredients
400g red onions, sliced
1/2 teaspoon salt, to taste
juice of 1/2 lemon, to taste
2 teaspoons garlic, finely chopped
1 teaspoon root ginger, finely chopped
1 green chilli, finely chopped (seeds removed if you like it less fiery)
1 teaspoon cumin seeds
½ teaspoon turmeric powder
good pinch red chilli powder
¼ teaspoon asafoetida/hing (optional)
2 tablespoons fresh coriander, chopped
300g chickpea/channa/gram flour
oil for deep-frying
Method
Heat up enough oil for deep frying to around 180°C.
Place the onions in a large mixing bowl and add the salt and lemon. Scrunch the onions together until they release their natural juice.
Add the remaining ingredients and a little water until the mixture is a thick batter.
Once the oil has reached temperature, deep fry a little piece. This is just for testing to see if you need to adjust the flavours.
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.
I like to serve mine with a simple Fresh Coriander & Mint Dip. Yumyum!
