Onion Bhaji

Serves: 4

Difficulty: Easy

Onion bhajis are one of our favourite treats at Indian restaurants, and now you can bring them to your table at home with this easy recipe. I first discovered how easy they were when I spotted a recipe on the side of a gram flour packet, and now we make them most times we have Indian food on the home menu.

2 white onions

100g gram flour

1/2 tsp turmeric powder

1/2 tsp paprika

1/2 tsp ground cumin

1 tsp coriander seeds

4g fresh ginger grated

1 garlic clove

A small handful of chopped coriander leaves or curry leaves

100ml of water

Vegetable of Sunflower Oil

1. If you have a deep fat fryer for the authentic experience, heat this up to 180c. Otherwise, heat up the oil in a frying pan to deep fry. (you can also shallow fry these for a healthier option, although they will be less crispy)
2. In a mixing bowl, mix together the chopped onions,  coriander leaves or curry leaves, crushed garlic and grated ginger.
3. Next mix the gram flour, spices and water together in another bowl to make a paste.
4. Add the gram flour paste to the bowl of onions and mix well so the onion is coated.
5. When your oil is hot (test it with one piece of onion. Drop it into the oil and if it sizzles well then your oil is hot enough), create blobs of onion mixture on a spoon and drop these into the oil. 
6. Fry up to 5 onion bhajis at a time, stir them gently  (flip if shallow frying) and fry until they are golden brown all over. 
7. Once ready, take them out gently and place them on some kitchen paper to drain the excess oil. Cover them with a tea towel to keep them warm whilst you repeat the process with more onion mixture.
8. Serve hot as a side dish.