Onion bhaji

Onion bhajis are a superb addition to an Indian meal or great to have as a snack, but few people have tried to make them at home. Following this onion bhaji recipe from Alfred Prasad will ensure crispy, flavourful fritters every time. Serve warm with a yoghurt dip as part of a larger meal, or cool and pack up in a hamper for a picnic snack.

First published in 2015
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Ingredients

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Onion Bhaji Recipe

Equipment

  • Deep fat fryer

Method

1
Start by heating your deep fryer to 180˚C, while you mix together the ingredients for the onion bhajis
  • 500ml of vegetable oil
2
In a mixing bowl, mix together the sliced onions, green chilli, garlic, ginger, curry leaves and melted butter
3
Add the chilli powder, turmeric powder, gram flour, rice flour, chopped coriander, fennel seeds and salt to taste. Sprinkle with water and mix well so it is thick enough to hold its shape
4
Check the temperature of the oil by dropping in a small spoonful of the mixture - it should sizzle and float
5
With moistened hands, drop tablespoon-sized portions of the mixture into the hot oil, about 5 at a time. Stir gently and fry until evenly golden brow all over
6
Repeat the process in small batches until all the mixture is used. Drain the fried onion bhajis on kitchen towel. Serve immediately or allow to cool to room temperature if you prefer
First published in 2015
discover more:
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Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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