Onion Bhajia
Find this and other delicious recipes in Curry Club Indian Restaurant Cookbook
These are probably the most common starter to be found in Indian restaurants. You'll find them really quick and easy to make. It's just a matter of getting the batter consistency right. You must use gram flour (besan) which is made from channa dhal.
The two-stage cooking method in the recipe makes life easier if you want to serve bhajias at a dinner party.
MAKES
- About 10
INGREDIENTS
- 2 large tablespoons gram flour
- 1 large onion, chopped into thin strips about 1 inch (2.5cm) long
- salt
- corn oil for deep-frying
SPICES
- 1/2 teaspoon turmeric
- 1/2 teaspoon cummin, ground
- 1/2 teaspoon garam masala
METHOD
- Mix the spices thoroughly with the flour in a large bowl, then add a little water until the mixture is gluey. Mix the onion into the paste, Add a little salt.
- Heat deep-frying oil to medium heat and gently drop a ping-pong-ball sized blob of mixture off a tablespoon into the hot fat. When it firms up (about half a minute), put in the next blob. Continue until the fryer is full. Cook about 10-15 minutes until golden brown. Drain on kitchen paper. You could serve them at this stage.
- Or they can be allowed to cool. Reheat them in hot deep fat for about 2 minutes, but don't let them go too brown. Serve hot.
Find this and other delicious recipes in Curry Club Indian Restaurant Cookbook
