Hi everyone, I would like to introduce you to my new best friends ???….
Once again I have fallen in love with food and I can’t stop thinking (and eating) about these little bundles of spicy, deep-fried, onion-y joy.
I feel that any trip to an Indian restaurant would be incomplete if I did now shove a bowl of these things into my mouth and,for some time, I have been recreating the restaurant magic at home, and so can you
Let’s face it, Onion Bhajis are the exotic, better looking, better tasting and all round kick ass relatives of Onion Rings. They really do make your average pub/ bar offerings look like dull, tasteless rings of nothing. But bhajis – *swoon* – will never let you down; they’re always there to complete your snacking/ meal-accompanying needs.
Have I told you I love them?❤️……
They may not be the healthiest snack/ meal accompaniment out there (you know, cause of the whole deep-frying-in-oil situation) but they contain onions (that’s at least 1 serving of your daily fruit and vegetables, right?), its packing heat with those spices (think of all those antioxidants! ?) and it is vegetarian, vegan and gluten free. ?
Not gluten intolerant? Carry on, there’s no need to have any dietary requirements to quickly find yourself stuffing your face with these things, they’re just so good. ?
There are so many recipes and variations for Bhajis but, when it comes to the flour, I chose to use chickpea (aka Gram) flour as this is the one I saw most often and, having made them several thousand times, it is the flour I prefer (it gives them a little extra boost of flavour.?) However you an also use Lentil flour and I’ve even had a considerably successful attempt with rice flour (although I would stick to the chickpea flour if you can).
If you can’t find chickpea or lentil flour in your supermarket, never fear. Simply buy a packet of dried chickpeas (or lentils) and blitz them in you food processor/ blender. Voila, chickpea (lentil) flour! ?? You can also shake it through a sieve afterwards, if you want, to get the finest part of the flour.
Search for any Onion Bhaji recipe and, I can guarantee, you will find every spice combination you could possible think of: fennel seeds, fenugreek seeds, turmeric, cardamon, garam masala….blah, blah, blah.
Although I do live by the credo of “the more spices, the better” I also like to keep things as quick and easy as possible; because we want the onion bhajis now, not an hour from now, after we’ve slowly measured out a whole list of spices.
And, of course, you’re going to submerge these things in oil so how many spices do you need, right? Are you really going to taste the fact you’ve left out fenugreek seeds – and actually miss it – after scorching these things in oil? I didn’t think so.
So I’ve kept this simple: there is cumin and coriander (the bread and butter of spice combos, I ❤️❤️❤️ these spices together, such a cute couple?) and then I’ve added curry powder.
Yes, you read that right, plain old curry powder. It may sound a like a short cut but, I assure you, it’s worth it.
And cooking them? Well I have a deep-fat-fryer so they we’re dropped in there for 5 minutes or so at 180°C. But you can also use a saucepan, frypan, skillet, wok or any other stovetop cooking vessel filled 5 – 10cm deep with oil (of your choice of course. My recommendation; coconut oil).
If you have an aversion to submerging your food in oil…. well I don’t think Onion Bhajis are for you; they are a “deep fry or go home” kinda food. You can try baking in the over – as I have done in the past – but it does not create the taste, texture and all-inclusive-awesomeness you’re looking for.
But, enough of this talking/ reading/ writing business. It’s time for me to eat, and you to go and make, Onion Bhajis.
You know you want to ?
- 250g Brown Onions, sliced thinly into rings
- 100g Chickpea flour
- 1 tsp Ground Coriander
- 12tsp ground Cumin
- 1 tsp Curry Powder
- 1/4 tsp salt
- 100 – 150 ml water
- 200 – 300ml oil for cooking (you choice of oil; quantity needed will be determined by the vessel used for cooking)
- Combine chickpea flour coriander, cumin, curry powder and salt in the bowl. Add 100ml of the water and stir until a thick – ketchup consistency – paste forms, adding more water as necessary
- Add the onions to the paste. Using the back of a spoon, or your own fingers, crush and smash the onions slightly to break down and soften them. Make sure they are coated in the batter.
- Heat the cooking oil up to a high temperature (around 180°C). Using a spoon, or your fingers, scoop out a small quantity of the onion and batter mixture and drop into the oil. Repeat with the rest of the mixture. Cook the Bhajis for around 5 minutes or until they are golden brown.
- Serve with Mint Raita