Onion Bhaji

 

Ingredients

• 3 white onions slightly larger than tennis balls
• Oil for deep frying
• 1 teaspoon fine sea salt
• 1 tablespoon garlic paste
• 3 green chillies - pounded to a paste
• 1 tablespoon panch poran
• 1 tsp chilli powder
• 4 tbsp rice flour
• 140g (approx) sifted gram flour
• 3 tablespoons finely chopped coriander leaves

Instructions

1. Cut the onions in half and then finely slice them. Mix the salt into them and set aside for an hour or so.
2. After an hour the onions will be limp and moist. Add the remaining ingredients to the onions, being careful not to add to much gram flour. You should easily be able to pick up a ball of the onion mixture.
3. Divide the mixture in to small bhajis.
4. Heat some oil for deep frying to 160c (320f).
5. When this heat is reached, cook the bhajis in batches until they turn light brown. Transfer to a plate while you cook the remaining bhajis. At this stage, you are not cooking the bhajis through. You just want to get them started.
6. Turn the heat up until your oil reaches 180c ((356f)
7. Add the bhajis in batches and cook for a further couple of minutes until they are crispy and deep brown in colour.
8. Transfer with a slotted spoon to paper towels to drain excess oil and serve hot.
9. If not serving immediately, place in a warm (not hot) oven.