Sunday, 6 July 2014

Onion Bhaji






Onion Bhaji

60g gram flour
30g rice flour
1 tbsp ghee, melted
Juice of quarter lemon

1/2 tsp turmeric
1/2  tsp cumin seeds
1/2 tsp ground cumin
1/4 tsp fennel seeds
1 red chilli, finely minced
2 tsp grated ginger
2 garlic, finely chopped

small bunch of coriander, chopped
2 large sweet onions, thinly sliced

salt and pepper
vegetable oil

Sift the flours into a mixing bowl, then stir in the ghee and lemon juice. 
Stir in the spices and the rest of the ingredients. 
Add salt and pepper to taste. 
Add the onions and mix well.



Heat the oil in a deep-sided frying pan over a medium heat. When hot add a large spoonful of the bhaji mixture and fry for 30-45 seconds, until golden-brown.
Turn the bhaji over and fry for a further 30 seconds, until crisp and golden-brown all over. Remove and drain on kitchen paper.

Repeat with the remaining bhaji mixture, replenishing the oil in the pan if it runs low and allowing it to heat up again after a new addition.Serve with chutney or pickle.








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