Onion Bhaji

Onion Bhaji

Everyone likes an onion bhaji, even people who don’t like onions seem to love them. So why not make your own? It’s not that hard.

You will need to get down the shop or look in the cupboard for:

  • 4 Large onions (red or white)
  • 2 Cloves of garlic
  • Enough ginger to grate about 1 tablespoon worth, roughly 2 cm’s should do the trick
  • Some salt (1.5 teaspoons worth)
  • Garaam masala (1 teaspoon)
  • Crushed cumin (1 teaspoon)
  • Handful of coriander
  • 1 Chilli Green
  • 1.5 cups of Gram flour (plain may do, not tried that yet)
  • 2 Tablespoons worth of yogurt

Ok so there are a couple of ways of doing this depending on how desperate you are for bhaji. If you can wait then do everything up until point 5 and then cover the bowl and leave in the fridge for several hours or over night. Teach them bhaji’s a lesson. If you need instant fried gratification then carry by all means.

So here goes:

  1. Slice the onions, how fine is up to you and will effect the overall crisp to burnt frying time. Grate the ginger, crush the garlic and throw it all into a large bowl. Give it a sprinkle of boiling water to get things moving.
  2. When cool enough kneed, crush, mash, pulp and generally beat up on everything in that bowl. The aim if to get the juice of the onions, ginger and garlic out. If your eyes start watering then you are on the right tracks.
  3. Add the rest of the ingredients (Salt, Garaam Masala, Crushed Cumin, Coriander, Sliced Green Chili, Gram Flour & Yoghurt)
  4. Squeeze, condense, mix, flatten and smash everything in the bowl until everything is evenly mixed together.
  5. Leave for some time or if you mood takes you beat up on that mix some more.
  6. Split into even size balls or discs, whatever takes your fancy. Discs are easier to fry as you don’t need to worry about the middle cooking through so much.
  7. Deep fry until you are happy with the external colour. Remember get the oil hot first otherwise you end up with a very oily messy bhaji.
  8. Eat them

 

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