Onion bhajis are great year round and especially uplifting for the cold grey days which the UK has been inflicted with. This recipe combines red onions with a light spiced batter to make a scrumptious warming dish.
This recipe is based on one by Mary Cadogan which I have amended and added a few more spices too.
- Thinly slice one large red onion and roughly chop a second red onion
- In a large bowl, sift 100g of gram flour along with 1/2 teaspoon of baking powder
- Add the spices; two teaspoons of curry powder, 1/2 teaspoon of turmeric, 1 teaspoon of chilli powder, 1 teaspoon of ground cumin, 1/2 teaspoon of table salt and 1/2 teaspoon of garam powder, pinch of ground black pepper and then stir
- Add 100ml of very cold water and stir until everything is combined and it resembles a paste
- Add the onions and 1 tablespoon of chopped coriander. Stir through
- In a small frying pan add grapeseed oil (you can use vegetable oil as well) and when hot add a desert spoon of the onion mixture into the pan per bhaji
- Cook in small batches, for one minute and then flip over for another minute. Drain on kitchen paper