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Onion Bhaji Recipe
These are easy and fun to make and will probably be much better than those found in your local Indian restaurant, where they will probably have been re-heated.
6 medium sized Onions, peeled and finely-sliced
120gr/4 oz Self-Raising Flour
½ teaspoon/2ml Ground Cumin
½ teaspoon Ground Coriander
1 large pinch of Chili Powder
½ teaspoon/2ml Salt
1 tablespoon (15ml) Butter, or Ghee (you can buy this at your local Indian grocer), at room temperature
2 fl oz Water (approx)
Oil for deep-frying
Add the flour, spices and salt to the onions and mix them well together.
Add the butter or ghee and enough water to make the onions hold together.
Squeeze them into a ball (about the size of a golf ball. Don't worry if they look untidy.
Heat the oil to 375C/190C, then fry the ball, a few at a time for about 3 minutes, or until they're crisp and golden, turning them half way through.
Drain them on absorbent paper and serve very hot along with a 'wet curry'.