Onion Bhaji.
An ideal snack, or starter.
Ingredients.
2 heaped tablespoons of gram flour /chickpea flour.
1/2 a teaspoon of turmeric.
1/2 teaspoon of ground cumin seeds.
1 teaspoon of garam masala.
Pinch of cayenne pepper.
1 egg.
1 large onion quartered and sliced.
1 tablespoon of fresh chopped coriander.
3 tablespoons of bread crumbs (optional.)
Oil for deep frying.
Salt.
Coriander leaves to garnish.
Method.
1. Put the gram flour into a large bowl and mix in the spices. Make a well in the center and add the egg. Stir to form a gluey mixture. Add the onion and sprinkle on a little salt. Add the coriander and stir. If the mixture is not stiff enough, add the bread crumbs.
2. Heat the oil for frying over a medium heat until fairly hot, it should just be starting to smoke.
3. Push a tablespoon full of the mixture into the oil with another spoon to form fairly round balls. Cook in batches of 4 or 5, keep stirring them so that they brown evenly. Drain on kitchen paper and keep them warm in the oven till ready to serve.
Makes about 10.
They can be served with a chilli dip, or a selection of chutney or a yoghurt sauce such as this one.
Sauce ingredients.
1 teaspoon of ground coriander.
1 1/2 teaspoons of ground cumin.
250ml / 8floz of natural yoghurt.
salt and pepper.
Method.
To make the sauce, roast the spices gently in a dry frying pan for about 1 minute, remove from the heat, grind the spices and stir in the yoghurt season well with salt and pepper, garnish with coriander leaves and serve with the bhajis.
Back to top.
