Recipes

Onion Bhajis 2

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Onion Bhajis 2

Hello everyone BBC2 here, I hope you are well, as part of the Burmese Style Chicken Curry recipe I made for our good friend and chief taster Liz, I also thought it would be a good idea to try using different spices for the onion bhajis and Lamb Keema Naan bread to go with the curry. So here is my latest take on new and hopefully improved onion bhajis. Like the lamb keema naans they make a good snack or party food, I hope you give them a try and please do let us know what you think of them.

Ingredients:
200g/7oz gram flour
3 large onions sliced into half moons
½ teaspoons fennel seeds crushed
½ teaspoon onion salt
½ teaspoon chilli powder
½ teaspoon cumin powder
1 teaspoon turmeric
250ml/5.2fl oz water
Oil for frying

Method:
Peel the onions and cut them in half from the top to the root, then slice them into thin half moons and set to one side. Put the gram flour in a large bowl and mix in the crushed fennel seeds, onion salt, chilli powder, cumin and turmeric, then when the spices are evenly mixed add the sliced onions mixing and separating them so they become coated with the flour, I find doing this with your hands helps to get the onions evenly coated, now using a spoon add the water until you have a thick batter mixture and leave to stand for 10 minutes.

Heat enough oil (about 2 inches) in a large pan or wok to 180c, drop a little of the mixture into the oil to test, if it sizzles it’s ready. Then using 2 tablespoons put one into the mixture and pick up the required amount (this will depend on the size you like your onion bhajis) using the other spoon to keep and mould the mixture together on the spoon, lower it to the oil and repeat, don’t overcrowd the pan, 4 at a time should be alright. After 3 to 4 minutes use a slotted spoon to flip the bhajis over to cook on the over side and fry for 2 minutes more or until the bhajis are cooked and golden, remove with a slotted spoon and place on some kitchen paper and repeat until all the mixture is cooked. These freeze well and can be reheated in a warm over as wanted.

BBC1: Whilst BBC2’s first bhaji recipe is good, I think I like these better. They have a tad more flavour and a nice subtle ‘bite’, which seems to give them a deeper taste and lighter texture. Well done you!

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