Onion Bhajis
| Chopped onions with spices and chick pea flour. (Makes 12 to 14 onion bhajis). Ingredients: 500g of onion, cut in half, sliced thinly lengthways ¼ of a medium green capsicum pepper, sliced thinly ½ of a medium potato, peeled and grated 20g of red split lentils, washed 1 tablespoon of kasuri methi ¼ tablespoon of cumin seeds 2 tablespoons of fresh coriander, chopped 2 eggs 2½ tablespoons of mixed powder (recipe in our favourites book) ¼ teaspoon of salt 250g of gram flour ¼ teaspoon of orange colour powder |
Method:
- Mix all of the ingredients together.
- If you want to make round bhajis, shape the mixture into balls with your fingers.
- If you want to make flat bhajis, shape the mixture into patties with the palms of your hands.
- Cook the bhajis in oil in a deep fat fryer at 160 degrees C for 8 to 10 minutes, turning occasionally, or until golden brown.
- These can be eaten straight away or left to cool down and frozen. In the restarants and takeaways they make larger quantities than this recipe provides. They cook them all and then let them cool down. As the orders come in, they then quickly re-heat at 180 degrees C in the deep fat fryer for 2 minutes per portion. This also adds to the finished flavour! It is worth trying this method with this reduced quantity recipe.
- You could serve the bhajis with a salad garnish, mint sauce, or pink pakora sauce.
