Recipes

Onion Bhajis

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Onion Bhajis

Hi folks BBC2 here, I hope you are all well and have got back into the swing of the week. As BBC1 has posted his Curried Minced Beef and Vegetables (Keema), which was such a success I have to say! This leads me to confess that the minced beef curry that I made was not nice at all and I thank BBC1 for not telling you how awful it was, but kindly said it was ok and we agreed not to post it. However this happens sometimes (well it does to me), anyway it was a cheap failure as I got the minced steak at a bargain price. So moving on, as promised by BBC1, here is my take on onion bhajis and these are nice even if I say so myself.

Ingredients:
200g/ 7oz chickpea or gram flour
3 large onions
1 tsp cumin seeds
1 tsp coriander seeds
¼ tsp chilli powder
½ tsp salt
Enough vegetable oil for frying

Method:
Crush the cumin and coriander seeds in a mortar and pestle then in a large bowl sift the flour, now add the crushed cumin, coriander, chilli powder and salt and mix together. Peel and slice the onions from top to bottom in half and then into quarters. Then cut them into ¼ inch slices and put them into the flour mixture and break them up so they are all coated in the flour then make a well in the centre and add 3 tablespoons of water and mix with a fork. You are looking for a stiff batter so you may need to add another tablespoon of water slowly then place the bowl in a cool place or the fridge for at less 30 minutes.

Heat the oil in a deep frying pan or wok over a high heat 190c or until a small drop of the batter starts to sizzle in the pan; I use 2 tablespoons 1 to pick up a large amount of the onion mixture and placing just over the surface of the hot oil and push off with the other so that the mixture slides into the oil and not drop, fry for a minute or so until golden, using a slotted spoon turn them over to ensure you get an even colour and cooking, remove using your slotted spoon and on to kitchen paper to drain and place in a warm place while you finish of cooking the rest. Depending on the size of your pan you should be able to fry a few at a time but don’t overcrowd the pan.

They can also be frozen when cold and I just take them out of the freezer to defrost at room temperature for an hour or so and then just warm them through in a moderate oven for 5 minute or so, you can also adjust the spices to your own taste and they make good snack/party food so give them a try and please let us know what you think of them.

BBC1: These bhajis are great and go so well with curry. Sorry the photo is the same as Keema, but we didn’t take a separate photo of them. Maybe next time BBC2 makes them we can update the photo. I must disagree with him on one thing, his curry wasn’t awful, it was ‘ok’.

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