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Onion Bhajis

Updated February 23, 2016
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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.

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

Makes4 servings

Preparation Time15 min

Preparation Time - Text15 mins

Cooking Time15 min

Cooking Time - Text15

Cooking Methodfrying

CostInexpensive

Moderate

Total Timeunder 30 minutes

OccasionCocktail Party

Recipe Coursehot appetizer

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, low cholesterol, peanut free, soy free, tree nut free, vegan, vegetarian

Taste and Texturecrunchy, hot & spicy

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

Instructions

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.

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.

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

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.

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

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