Thursday, 14 July 2016

Onion bhajis

Onion bhajis seem to strike fear into many people, and they would only consider getting them as part of a take away - but they are simples ...
Bicarbonate of soda
Gram flour
Oil, for frying.

1.  Peel the onions and cut into fine(ish) half moons.  Shake the pieces apart into a big bowl.
2.  Sprinkle on salt, shake around - leave for about half an hour.  This will draw the liquid, and somehow, some of the bitterness from the onions.
3.  Sprinkle, and mix in, a pinch of chili flakes and of cumin seeds.
4.  Add a teaspoon of bicarb and mix quickly, it will start reacting with the liquid drawn our of the onions.  Add a few spoons of gram flour and mix until evenly distributed.
5.  Add a couple of spoonfuls of cold water, and mix to form a batter around the onions.
6.  Fry spoonfuls in oil.  Don't overcrowd the pan - fry in batches - drain the bhajis on kitchen towel and keep them warm in the oven until they're all done.

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