Onion Bhajis

These crisp vegetable fritters are made with chickpea flour, also known as gram flour, which can be found in Indian food shops.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Seafood

Indian

Appetizer

Make-Ahead

Ingredients

1 1/2 cups chopped onions		1/2 tsp ground turmeric
3/4 cup chickpea flour		1 fresh hot green or red chile, seeded and minced
2 tsp cumin seeds		vegetable oil, for frying
1 tsp ground coriander

directions

Prep: 15 min Total: 30 min (Quick)

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1
In a large bowl, mix together the onions, chickpea flour, cumin seeds, coriander, turmeric, and chile. Add enough cold water (about 1/2 cup) to make a thick batter.
2
Pour enough oil into a large, deep saucepan to reach 2in (5cm) up the sides, and heat to 350°F (180°C). In batches, carefully add spoonfuls of batter (about the size of golfballs) to the oil. Deep-fry, about 3 minutes, turning occasionally, until golden.
3
Using a slotted spoon, transfer the bhajis to paper towels to drain.
4
Just before serving, return the bhajis to hot oil and deep-fry again until crisp and golden-brown. Drain briefly on paper towels and serve hot.

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Onion Bhajis

Ingredients

directions