Onion bhajis are one ofÂ Â Britain’s mostÂ popular and most frequently consumed IndianÂ snacks. They have a unique andÂ sensational flavour to them.Â Here in the United Kingdom they are eaten as starter or side dish in Indian restaurants along with poppadoms and chutney, pickle and mint sauce. In India, onion bhaji top the comfort food list when it comes to monsoon and rain season. They are generally relished with a hot coffee or tea.
In my family we adore onion bhajis, and here is my version of itÂ .
You will need:
- 4 medium onions sliced vertically and horizontally
- 2 spring onions chopped
- 1 medium carrot grated
- 2 tsp ginger-garlic paste
- 2-3 fresh green chillies finely chopped
- salt to taste
- 1 cup gram flour (same as aÂ chickpea flour or besan)
- 2 tsp rice flour
- 1 tsp cumin seeds
- 1 tsp red chili powder
- oil for deep fry
- 2-3 tbsp water
- 1/4 tsp bicarbonate of soda
Mix all the ingredients except th oil, salt, water and bicarbonate of soda. Let it stand for 10 min.
In the meanwhile heat the oil in a heavy bottom panÂ on a medium heat or in a deep fat fryer. Once the oil reaches a temperature of around 180 C, turn the heat down.
Now add water, salt and bicarbonate of soda to the onion bhaji mix and mix it well. The bhaji batter should be thick at this stage. NowÂ add 2 tsp of hot oil into the batter and mix with a spoon.
Make a loose dumpling and drop it into the hot oil. If the batter rises quickly, theÂ oil is ready to make more bhajis. Start making dumplings and fry them over medium heat, turn them with a slotted spoon and allow them to cook well.
Pierce them with a knife a few times, so they cook very well inside and cook them until they turn golden brown. Remove the bhajis with a slotted spoon and drain the oil. Before frying the next batch, taste the bhajis and adjust seasoning accordingly. Make small dumplings with the remainder of the mixture and deep fry in batches until all the bhajis are cooked well.
Serve hot with mint raita and enjoy!
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