← Back to Search Results
frying Indian
Onion Bhajis

Photo by:
Comments: 1
 

Recipe

These crisp vegetable fritters are made with chickpea flour, also known as gram flour, which can be found in Indian food shops. Good with a simple raita of plain yogurt mixed with chopped mint and a squeeze of lemon juice.

Yield: Makes 4 servings
Prep time: 15 Mins
Cooking time: 15 Mins

Ingredients

  • 1½ cups chopped onions
  • ¾ cup chickpea flour
  • 2 tsp cumin seeds
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • 1 fresh hot green or red chile, seeded and minced
  • Vegetable oil, for frying

Special Equipment:

  • Deep-fat fryer or large saucepan
  • Deep-frying thermometer

Directions

1. In a large bowl, mix together the onions, chickpea flour, cumin seeds, coriander, turmeric, and chile. Add enough cold water (about ½ cup) to make a thick batter.

2. Pour enough oil into a large, deep saucepan to reach 2 in (5cm) up the sides, and heat to 350°F (180°C). In batches, carefully add spoonfuls of batter (about the size of golfballs) to the oil. Deep-fry, about 3 minutes, turning occasionally, until golden.

3. Using a slotted spoon, transfer the bhajis to paper towels to drain.

4. Just before serving, return the bhajis to hot oil and deep-fry again until crisp and golden-brown. Drain briefly on paper towels and serve hot.

Variation

Vegetable Bhajis

Replace one-third of the onion with finely shredded spinach or grated carrot.

Notes

Prepare ahead: The batter can be made and covered several hours in advance. If the batter becomes too thick, add a little more water.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 2 cups added oil for frying.

345kcal (17%)
35mg (4%)
5mg (8%)
3mcg RAE (0%)
267mg
41mg
5g
4g
3g
17g
0mg (0%)
16mg (1%)
2g (10%)
30g (45%)
2mg (10%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • shinseidesigns

    10.09.09 Flag comment

    These were delicious, and very simple and easy to make. Next time I will try replacing a little of the cumin with some salt.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

martin-yans-china Martin Yan's China
by Martin Yan
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
lidias-italy Lidia's Italy
by Lidia Bastianich
raos-cookbook Rao's Cookbook
by Frank Pellegrino
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-sweet-life The Sweet Life
by Kate Zuckerman
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
food-to-live-by Food to Live By
by Myra Goodman
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?