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Onion bhajias
Serves 4 Starters and mains
Ingredients
- 130g chickpea (gram) flour
- 4tbsp yoghurt
- 1½tsp finely grated or crushed garlic
- 1½tsp peeled, finely grated root ginger
- ¾tsp cumin seeds
- ¾tsp hot chilli powder
- ¼tsp turmeric
- 12 fresh curry leaves, shredded
- 4tbsp finely chopped coriander leaves
- 1 large onion, halved and finely sliced
- olive or sunflower oil, for deepfrying
Method
Place the chickpea flour in a large bowl and measure in 4tbsp of water. Add the yoghurt and beat together to create a thick paste. Add the garlic, ginger, cumin seeds, chilli powder, turmeric, curry leaves and chopped coriander. Mix well and add ¾-1tsp salt, or to taste. Fold the onion slices into the batter, making sure they are well coated.
Set a karhai, wok or deep, sturdy pan for deep-frying over a medium heat and pour in the oil. Test it is hot enough by dropping in a small piece of batter: it should sizzle immediately. Have a small bowl of water close to hand.
Working quickly, take small pinches of onions and, making sure they are well coated in the batter, drop three or four into the hot oil. Some will form small spidery clusters, others may separate to be individual slices. Cook the bhajias for 20-30 seconds before turning with a slotted spoon. Continue cooking for about one minute, turning occasionally, until they are a reddish-golden colour.
Remove and drain in a colander. Wet your fingers, then pick up another pinch of battered onions and repeat the process until all the onion is used. Serve hot.
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