Bhajia (onion bhajis)
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makes6
30 minutes
Ingredients
For the bhajia
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4 large onions, red or white. Make sure they are strong
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200g of chickpea flour
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2 tbsp of rice flour
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1 1/2 tsp salt
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3 green chillies, small, seeded and finely crushed. Use less or more, according to taste.
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4 tsp coriander seeds, crushed finely in a pestle and mortar
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2 tsp cumin seeds, crushed finely in a pestle and mortar
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1 lemon, juice only
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4 tbsp of fresh coriander, chopped. Heaped tbsp
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250ml of warm water
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vegetable oil, for frying
For the chaat topping
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1 tsp red chilli powder
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1 tsp salt
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1 tsp black sea salt
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1 tsp dried mango powder, also called amchur
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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