Ch at 10:43, 23 February 2023

2023-02-23T10:43:53Z

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[[Recipes from cookery books|⇐ Recipes from cookery books]]
[[Snacks|⇐ Snacks]]

[[File:Missing-image-232x150.png|400px|left]]

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This makes quite a lot so scale accordingly

==Ingredients==
:3 tennis ball sized onions, thinly sliced
:1 tsp salt
:4 Tbsp rice flour (or use cornflour)
:140g gram flour (besan or chickpea flour)
:1 Tbsp garlic paste - 2 cloves crushed with a little water to make a paste
:2.5cm piece of ginger cut into fine julienne
:2 fresh green chillies, roughly chopped
:1 Tbsp [[Spice mixes#Panch Phoron|Panch Phoron]]
:2 Tbsp neutral vegetable oil, so not olive or mustard etc
:2 Tbsp finely chopped coriander
:oil for deep frying

==Method==
#Place the onions in a bowl, sprinkle with salt. Leave for at least 30 m minutes, ideally longer. This draws some of the juices out of the onions which get used to help form the batter.
#When ready to form bhajis sift the flours over the onions (including the juices) and add the garlic paste, ginger, chillies, panch photon, 2 Tbsp of oil and the coriander. Work them together with your hands to make a batter until you can form into balls - add a little water if it refuses to come together.
#Heat oil for deep frying to 150-160℃. Form into golf size balls - you don't want them too big or getting centre cooked may be a problem. Fry in small batches until lightly browned and cooked through and drain on a rack or on kitchen paper - I usually check one now as undercooked bhajis aren't nice.
#When all the bhajis are cooked, increase the temperature of the oil to 180℃. Fry them again in the hotter oil till you like the browning and they have crisped up. Best served immediately

<small>''The Curry Guy Bible'' Dan Toombs</small>
<div class="keywords"> indian bhaji</div>

Onion bhajis - Revision history

Ch at 10:43, 23 February 2023