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  • Onion Bhajia

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    Onion Bhajia
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 x Onions, sliced as thinly as possible
    • 2 x Green chillies, finely minced
    • 1/2 tsp Chilli pwdr
    • 2 Tbsp. Minced fresh coriander
    • 1/2 tsp Lemon juice
    • 1 tsp Cumin seeds, crushed
    • 1/2 tsp Ajwain, (carom seeds), crushed
    • 6 Tbsp. Besan, (chick pea flour)
    •     (6 to 7)
    • 1/2 tsp Salt
    •     Oil for deep frying
    • 2 Tbsp. Water

    Directions

    1. Put the onions in a large bowl and add in the green chillies, chilli pwdr, fresh coriander, lemon juice and ajwain. Sift the chick pea flour with the salt.
    2. Heat plenty of oil in a karai-type container or possibly a deep pan but don't let it get too warm.
    3. Gradually add in the sifted flour to the onion mixutre, rubbing it in with your fingers till hard and sticky. Add in the water and mix well.
    4. With your already messy fingers, put small dollops of the mix into the oil to fry - just a few at a time or possibly they will be soggy. The bhajia should be no bigger than 2.5cm. Don't make the sort of tennnis balls you might be used to seeing elsewhere! Fry them slowly till crisp and golden brown on the outside and cooked through in the centre. If the oil is too warm they will be raw and gooey inside.
    5. Drain in a sieve placed over a bowl and then serve immediately with green chutney, green coconut chutney or possibly fresh tomato chutney.

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