Wednesday, 8 February 2012

Onion Bhaji

If you’ve had Indian takeaway then you’ve probably tried this tasty accompaniment to many dishes, as an appetizer or a side. This is one of our favorite starters but I’m always off put by the amount of grease that’s usually dripping off them! Sometimes it’s a fun to have the good takeaway kind, but I wanted to make my own that weren’t swimming in oil, and just lightly pan fried. These onion fritters will make an exceptional homemade touch to your Indian cook up, not to mention impress your guests. Makes about 6 fritters.


1 medium egg
½ c flour
1 tbsp. curry powder
1 tsp. turmeric
1 tsp. ground coriander
1 tsp. cumin
1 tsp. salt
1/2 c. water
3 tbsp. vegetable, or rapeseed oil

To start:
Slice the onion, length wise, then cut in half again (Basically doesn’t matter as long as it’s not too small and it’s big enough to hold on to batter)

To Combine:
In a medium bowl, mix the flour with the egg, water, and spices. (You want a thick pancake consistency, if too lose add more flour).
Add the onion and use your hand to combine and coat all the onions.

To cook:
Heat the oil in a pan.
When hot pick up a small ball about a half a handful and lay in the hot oil, and continue until the onion mixture is finished.
Brown on each side, about 3-4 minutes.

Serve with mango chutney, lime pickle, or your favorite raita.

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