Ingredient:
3 medium sized Spanish onions sliced quite fine
1/2 tsp salt
1/2 tsp garam masala
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp mix powder
1 fresh Chilli finely chopped (add more if you like hotter)
1 inch of fresh ginger cut into thin straws
2 cloves fresh garlic finely chopped.
1 table spoon of fine chopped fresh coriander
1 tsp methi
Optional additions
tbsp Rice Flour (optional)
1 tsp Kashmiri Masala Paste (optional)
Gram Flour
Oil for deep frying
Method:
Place all into a large mixing bowl and fold with your fingers until all mixed.
Now add gram flour bit by bit until the mix is quite dry but still slightly sticks together when pressed. The amount of gram flour will vary but should be around a cup.
If you have any rice flour you can add a tablespoon in as well and this gives a crispier version.
Set aside and leave for at least 1 hour, this will allow the onions to sweat and no water is needed to make sticky which will hold their shape when cooking.
Depends on the type of bhaji’s you wish to make but you can use this mix for either the round ones or the flat versions. If your making round ones I use a large ice cream scoop which is a little larger than a golf ball. if I am doing the flat versions I then press the ball in my hands to form the thing flat shape just prior to placing them in the oil.
Deep fry the Bhaji’s until golden brown at 170c. After 2 minutes you can place a end of a spoon into the center of the Onion Bhaji’s to make sure the center gets cooked and is not doughy.
Once the Bhaji’s are cooked most of the bubble will stop rising and will be golden brown.
Serve with salad and mint sauce
3 medium sized Spanish onions sliced quite fine
1/2 tsp salt
1/2 tsp garam masala
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp mix powder
1 fresh Chilli finely chopped (add more if you like hotter)
1 inch of fresh ginger cut into thin straws
2 cloves fresh garlic finely chopped.
1 table spoon of fine chopped fresh coriander
1 tsp methi
Optional additions
tbsp Rice Flour (optional)
1 tsp Kashmiri Masala Paste (optional)
Gram Flour
Oil for deep frying
Method:
Place all into a large mixing bowl and fold with your fingers until all mixed.
Now add gram flour bit by bit until the mix is quite dry but still slightly sticks together when pressed. The amount of gram flour will vary but should be around a cup.
If you have any rice flour you can add a tablespoon in as well and this gives a crispier version.
Set aside and leave for at least 1 hour, this will allow the onions to sweat and no water is needed to make sticky which will hold their shape when cooking.
Depends on the type of bhaji’s you wish to make but you can use this mix for either the round ones or the flat versions. If your making round ones I use a large ice cream scoop which is a little larger than a golf ball. if I am doing the flat versions I then press the ball in my hands to form the thing flat shape just prior to placing them in the oil.
Deep fry the Bhaji’s until golden brown at 170c. After 2 minutes you can place a end of a spoon into the center of the Onion Bhaji’s to make sure the center gets cooked and is not doughy.
Once the Bhaji’s are cooked most of the bubble will stop rising and will be golden brown.
Serve with salad and mint sauce
