Onion Bhaji

By Kitchen Sanctuary · 30 min

Ingredients

Instructions

1. Heat the oil in a wok or large heavy pan over medium heat, using at least 3 inches of oil but filling the pan less than halfway.
2. Put the sliced onion in a bowl.
3. Add the ginger, green chilli, cumin, ground coriander, dried coriander leaf, chilli flakes, fenugreek, salt, garlic salt, gram flour, cornflour and bicarbonate of soda, and mix to coat the onion.
4. Add the water a splash at a time until you have a thick batter that coats the onion. You may not need all of it.
5. Test the oil by dropping in a small blob of batter; it should sizzle and rise to the top.
6. Squeeze a rounded tablespoon of the mixture in your hand to compact it, then lower it into the oil from the spoon.
7. Fry 4 or 5 bhajis at a time, not more, then fry for 3 to 4 minutes until dark golden brown.
8. Lift out with a slotted spoon and drain on kitchen paper. Repeat until all the mixture is used.
9. Keep cooked batches warm in an oven at about 130°C / 250°F (fan) while you fry the rest.
10. Sprinkle the bhajis with fresh coriander and serve with sweet and sour sauce or sweet chilli sauce.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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