Onion Bhaji
Author: y3FcPZrWEL4
If there’s one thing you can always guarantee to be on the menu in any Indian or Pakistani restaurant in Europe, it’s onion bhajis!
  • 200 g (7 oz) gram flour (besan)
  • 3 large onions, sliced
  • 2 green chillis, sliced
  • 1 tsp turmeric
  • ½ tsp fennel seeds
  • ½ tsp black onion seeds (kalonji)
  • ½ tsp chilli powder
  • ½ tsp cumin powder
  • ¼ tsp asafoetida
  1. Sift the flour into a bowl, using a spoon to help if necessary. Add in the spices and mix well.
  2. Add water a bit at a time and mix until you achieve a batter which falls sluggishly from a spoon. (You’ll need around 150 ml/4 fl oz)
  3. Mix in the onions and chillis.
  4. Make balls of the mixture just slightly larger than a golf ball.
  5. Deep fry the balls in oil at 180°C for 5 minutes.
  6. Remove from the oil and allow to cool for 5 minutes. Press the balls into flat discs between the palms of your hands.
  7. Deep fry the bhajis for a further 2 minutes and serve.
Calories: 155 Fat: 5.0 Sugar: 2.5 Fiber: 1.7 Protein: 3.2 Cholesterol: 0.0
Titli's Tips
Serve with wedges of lemon. Onion bhajis can be prepared in advance and reheated in an oven before serving. They also freeze very well.
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/onion-bhaji