Onion Bhaji Fish Chips Recipes

ONION BHAJI FISH & CHIPS

Steps:

• Tip the flour, yeast, spices, chilli, coriander and a large pinch of salt into a bowl and stir together. Whisk in the lager until you have a smooth batter. Cover and set aside while you cook the chips.
• Heat oven to 180C/160C fan/gas 4. Drizzle half the oil in a roasting tin and put in the oven to heat up. Tip the chips into a bowl and toss in the remaining oil, curry powder and a pinch of salt. Tip into the roasting tin and roast for 30 mins, then toss and carry on roasting until the chips are cooked through and crisp, around 15 mins more. Turn the oven down to 110C/90C fan/gas ¼ to keep them warm.
• Stir the onion into the batter, making sure all the slices are separated. Heat 10cm sunflower oil in a deep-fat fryer or pan of oil to 180C. Scatter some flour on a plate, dip the fish in the flour, pat off any excess, then dip into the batter, coating the fish with a generous amount of batter and onion. Carefully lower into the oil and sizzle for 5 mins until golden brown. Once cooked, drain off any excess oil, then carefully place on a tray lined with kitchen towel. Serve with the chips, seasoned with curry salt and lime mayo on the side for dipping.

ONION BHAJIS

Steps:

• Put the sliced onion, garlic ginger paste, coriander seeds, cumin powder, garam masala, red chilli powder, turmeric, dried fenugreek leaves, sea salt, fresh coriander leaves and fresh lemon juice or lemon dressing in a large bowl. Mix well and set aside for 1 hour.
• Heat the oil for deep frying to about 160c/320f. If you're using a deep fat fryer with a basket, remove the basket before heating the oil (the bhajis would stick to the basket).
• Add 50g of the gram flour and all the rice flour to the onion mixture and mix thoroughly, adding a little of the water until the mixture thickens slightly and slides slowly off a spoon (add the remaining gram flour if needed). Using two spoons, carefully add the bhaji mix to the hot oil, 1 heaped tablespoon at a time (the mix should be enough for 4-6 bhajis depending on size). Fry the bhajis for about 5 minutes, turning them occasionally until just beginning to colour. Use a slotted spoon to remove the bhajis from the oil and set aside on a plate to cool completely. At this stage the bhajis can be finished immediately, or covered and set aside in the refrigerator for up to 24 hours.
• To finish the bhajis, heat the oil for deep frying to about 180/350f. Carefully place the bhajis in the hot oil and fry for about 2 minutes until heated through, golden and crispy. Remove from the oil with a slotted spoon, and place on a plate lined with kitchen paper to drain off excess oil.
• Season the bhajis with a little sea salt and serve with pink pakora sauce.

ONION BHAJIS RECIPE BY TASTY

Steps:

• Fill a large pot fitted with a deep fry thermometer halfway with oil. Heat over medium heat until the temperature reaches 325°F (160˚C). Place a wire rack over a baking sheet and set nearby.
• Set a mandoline slicer to ¼ inch and place over a large bowl. Carefully slice the onions on the mandoline, letting them fall into the bowl below (alternatively, use a sharp knife to cut the onions into ¼-inch-thick slices and add to the bowl). Sprinkle the salt over the onions, toss to coat, and let sit for about 5 minutes to draw out excess moisture.
• Add the coriander, chili powder, cumin, and turmeric to the onions and use tongs to toss until evenly coated, using your hands to break up any pieces of onions still stuck together. Let sit for 15-30 minutes, until the onions have softened.
• Add the green chile and cilantro and toss to combine. Add ½ cup of the chickpea flour and toss to coat the onions. Add 2 tablespoons of water and continue to toss until the water is absorbed. Repeat with another ½ cup gram flour and 2 tablespoons water. Add the remaining ½ gram flour and toss until the onions are coated in a thick, homogeneous batter. If the batter is too clumpy, add 1-2 more tablespoons of water and toss until smooth.
• Use your hands to grab a small clump of the onion mixture (a bit smaller than a golf ball) and very carefully drop into the hot oil (don't compact the clump too much; the edges should be somewhat scraggly and loose). Add 1-2 more clumps, making sure not to overcrowd the pot. The oil temperature should remain between 300-325°F (150-160˚C). Fry the bhajis for 3-5 minutes, flipping once or twice as needed for even browning, until deep golden brown in color. Use a spider or slotted spoon to transfer to the wire rack to drain. Immediately sprinkle with a bit of salt. Repeat with the remaining batter, letting the oil return to temperature between batches.
• Serve the onion bhajis with red and green chutney.
• Enjoy!