Onion bhajees

Onion bhajees

By
From
Spice Kitchen
Makes
4
Photographer
Jana Liebenstein

In Gujarat, pakoras, or vegetable fritters, are known as bhajees or bhajias. They are quick to cook and fun to eat as a starter or a cocktail bite. At the Spice Kitchen one of our most popular starters is named BOB (Best of British) – a combination of onion bhajees and chicken tikka masala. Serve these bhajees with tamarind and ginger chutney or lime juice chutney.

Ingredients

Quantity Ingredient
2 large onions, sliced
55g besan
pinch chilli powder
pinch turmeric
2 teaspoons white vinegar
1/2-1 teaspoon salt, or to taste
vegetable or canola oil, for deep-frying
Tamarind and ginger chutney
or Lime juice chutney

Method

  1. Mix together the onion, besan, chilli powder, turmeric, vinegar and salt in a large bowl.
  2. Add 60–125 ml water to the mixture gradually, 1 tablespoon at a time, and mix together until the besan coats the onion. There should be just enough besan mixture to hold the onion slices together. (The amount of water required to achieve this consistency will depend on the type of besan you use, as some besans retain more liquid than others. Do not add too much water as the bhajees will disintegrate when fried.)
  3. Heat the oil in a wok or deep-fryer to 180°C. Deep-fry a few bhajees at a time for about 6–8 minutes, or until crisp and golden brown. Drain on kitchen towels and serve hot.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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