1 egg; beaten
1 1/2 cup chick pea flour; besan -or- all purpose fl
1/2 teaspoon cumin, ground
1 pinch cayenne
2 tablespoon cilantro, fresh; chopped
Directions: How to Cook Onion Bhaji
"These hors d'oeuvres are easy to make and can be shallow or deep fried. Find chick pea flour (besan) at an Indian grocery store." "Make sure vegetable oil is heated to 350F before adding food (bread cube browns in 15 seconds or test with deep fry thermometer. Too cool oil makes everything limp and greasy. Drain on a rack or paper towel before serving. A wok makes an excellent deep fryer."
Cut onion in half and slice about 1/4 inch thick. Beat together egg, flour and enough water to make a batter as thick as whipping cream. Beat in spices. Let rest 15 minutes.
Stir onions into mixture and let sit 5 minutes.
Heat about 1 inch oil in skillet on high heat. when very hot, drop a small mound of onion rings into oil. Press down slightly with spatula. Fry on one side until crisp and brown, turn over and fry second side. Remove bhajis as they cook. Keep warm in 200F oven. Pile on platter with mango chutney. SERVES: 3-4
SOURCE: Lucy Waverman's Fresh & fresh column in the Toronto Sun, Sept 22/93 posted by Anne MacLellan
Recent comments on this recipe:
| sam writes:|
the recepie sounds great but maybe a seeded green chili wouldn't hurt
Posted on 06 Apr 2008, 10:28 ET
| danielle writes:|
i think they should be made in houses more often
Posted on 03 Oct 2008, 12:37 ET
| Edgar writes:|
Great, but I would add 1/2 teaspoon turmeric. Thank you for the recipe.
Posted on 17 Jul 2009, 16:58 ET
| Amina writes:|
Great receipe. yes some chilli would be lovely, will make soon!
Posted on 01 Nov 2009, 00:20 ET
| bob writes:|
Posted on 03 Nov 2009, 01:07 ET
| Tash writes:|
My favourite thing on a rainy day - thanks :)
Posted on 13 Dec 2009, 13:18 ET
| Kishore writes:|
Great recipe, would like better with chilli.
Posted on 09 Jan 2010, 15:32 ET
| orblet writes:|
looks like a nice easy recipe for a novice cook like me!
Posted on 11 Feb 2010, 11:57 ET
| moonkat writes:|
A little garam masala added makes these fantastic.
Posted on 17 Jun 2010, 20:23 ET
| andy writes:|
add a well cut up potatoe (pre cooked) almost to mash consistency
Posted on 21 Feb 2011, 07:39 ET
Add your comment: