Onion Bhajis

Serve your crispy onion bhajis with cooling cucumber and mint raita as a snack or eat alongside a homemade Indian curry.

You'll be surprised by how easy they are to make 

 

Prep:30 mins

Cook:20 mins

 

2 onions, finely sliced 

100g gram flour 

½ tsp gluten-free baking powder

½ tsp fennel seeds 

1 tsp chilli powder 

1 tsp turmeric

1 tsp garam masala

1 tsp salt

1 -2 green chilli, deseeded and very finely chopped 

2 tbsp fresh coriander- finely chopped 

vegetable oil for frying 

For the raita ½ cucumber 150g tub Greek-style yogurt 2 tbsp chopped mint

 

 

 

STEP 1

Soak the onion in cold water while you make the base mix. Sift the flour and baking powder into a bowl, then add the chilli powder, turmeric, garam masala, fennel seeds, chopped chilli and a good sprinkling of coriander . Mix in about 50ml of cold water to make a thick batter – add a splash more if it feels too stiff.

 

STEP 2

Drain the onion well and mix it into the batter. Heat about 5cm of oil in a wok or deep pan. Do not fill the pan more than a third full. Add a tiny speck of batter. If it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough for frying.

 

STEP 3

Lower heaped tbsps of the bhaji mixture into the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp, so about 3-4 mins. Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the rest. Serve with the raita.

 

STEP 4 

For the raita, peel the cucumber and grate it into a sieve set over another bowl. Mix the remaining ingredients with some seasoning and the drained cucumber – squeezing out any extra moisture with your hands – then spoon into a small serving bowl.