I love Onion Bhajis. As in I really, really love them. My mom used to buy them for me years ago from Marks and Spencer of all places and I adored them.
Now, of course, I just make my own. And that means I can make them as spicy as I like. Which is a lot.
The recipe is for moderate spice, I kick it up by adding a lot more spice, I also add a bit of salt, but that is just for me. When I make them for anyone else I stick to the recipe guidelines.
These are great. And I am not at all biased.
I made them for supper and I didn’t just eat two to “test” them. Okay, I might have, but hey I had to do quality control.
The onions in mine are very chunky, I half the onions then slice them medium thick then half them. I actually would cut them a lot smaller if I was serving them to someone else, just to be a bit posher.
- 2 onions
- 1 egg; beaten
- 1 1/2 cup chick pea flour; besan -or- all purpose flour (I use all purpose flour)
- 1/2 teaspoon cumin, ground
- 1 pinch cayenne
- 2 tablespoon cilantro, fresh; chopped
These are easy to make and can be shallow or deep fried.
Find chick pea flour (besan) at an Indian grocery store.
Make sure vegetable oil is heated to 350F before adding food (bread cube browns in 15 seconds or test with deep fry thermometer. Too cool oil makes everything limp and greasy. Drain on a rack or paper towel before serving. A wok makes an excellent deep fryer.
Cut onion in half and slice about 1/4 inch thick.
Beat together egg, flour and enough water to make a batter as thick as whipping cream. Beat in spices. Let rest 15 minutes.
Stir onions into mixture and let sit 5 minutes.
Heat about 1 inch oil in skillet on high heat. when very hot, drop a small mound of onion rings into oil. Press down slightly with spatula. Fry on one side until crisp and brown, turn over and fry second side.
Remove bhajis as they cook. Keep warm in 200F oven.
Pile on platter with mango chutney.