Bhajia (onion bhajis)
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Onion bhajis are a superb addition to an Indian meal or great to have as a snack. Urvashi explains how these nibbles are part of bhajia family and how you can easily whip them up with the right store cupboard ingredients.
Ingredients
For the bhajia
- 4 large onions , red or white. Make sure they are strong
- 200g of chickpea flour
- 2 tbsp of rice flour
- 1 1/2 tsp salt
- 3 green chillies , small, seeded and finely crushed. Use less or more, according to taste.
- 4 tsp coriander seeds , crushed finely in a pestle and mortar
- 2 tsp cumin seeds , crushed finely in a pestle and mortar
- 1 lemon , juice only
- 4 tbsp of fresh coriander , chopped. Heaped tbsp
- 250ml of warm water
- vegetable oil, for frying
For the chaat topping
- 1 tsp red chilli powder
- 1 tsp salt
- 1 tsp black sea salt
- 1 tsp dried mango powder , also called amchur
- 1/2 tsp caster sugar
Method
1
To make the chaat topping, mix together all its ingredients
2
Slice the onions to the thickness you prefer and set aside
3
To make the batter, mix all the dry ingredients together, pour over the lemon juice and add the water slowly till you get a paste like consistency. If it is too runny it won’t ‘stick’ to the onions
4
Heat the oil in a large wide pan or wok over a high heat. You can test when it’s ready by adding in a little of the batter. It should fizzle and float to the top. When it’s ready turn it down to a medium heat
5
Pop the onions into the batter and make sure they are evenly coated
6
Drop a few tablespoonfuls into the hot oil and cook until browned. You might need to flip them over to make sure they cook evenly
7
Drain them on kitchen paper and then sprinkle over the ‘chaat’ topping
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Bhajia (onion bhajis)
