Onion Frittersbhaji Recipes

INDIAN RESTAURANT STYLE ONION BHAJIA - DEEP FRIED ONION FRITTERS

Steps:

• Put the vegetable oil into a large pan and heat over a medium to high heat.
• Make the batter: In a large bowl, add the chickpea flour, baking powder, rice flour, turmeric, black onion seeds, chili powder, cumin, coriander, salt and the water. Mix together well and then add the sliced onion - mix the onion through until well coated.
• Check the temperature of the oil by dropping a small cube of bread in - it should brown fairly slowly - not burn or go dark brown straight away.
• Carefully drop spoons of the bhaji batter in to the oil, do NOT overcrowd as they will stick together. Fry them in small batches for 1 to 2 minutes until they are a golden brown and crispy. Remove them with a slotted spoon and allow them to drain on a paper covered plate in a warm oven.
• Repeat until all the bhaji batter is finished and they are all cooked.
• Sprinkle over a little salt and serve straight away with coriander chutney or cucumber raita.

EASY ONION BHAJIS RECIPE

Steps:

• PREPARE THE ONIONS - Peel the onion, wash and cut the onions in to thin slices. Cut them into halves again.
• MIX THE INGREDIENTS - In a mixing bowl, all all the dry ingredients - onion, flour, spices and salt.Mix them with clean hands and allow them to sit for at least 20 minutes ( or longer - up to 1 hour )
• ONION BHAJI BATTER - After 20 minutes, squeeze the onions with your hands to release the water. Combine the mixture together to form a thick batter. If you feel the batter is too dry, add 1 teaspoon of water at a time until the batter coats the onions well.
• If you feel, during the process of frying the batter has gone a bit watery, you can add 1-2 tsp of gram flour too.
• FRYING THE BHAJIS - Heat Oil Check if your oil is sufficiently hot by adding a pinch of the onion bhaji batter. If it bubbles up immediately, you know the oil is ready for frying the remaining Onion Pakora.
• Using a spoon or clean hands, add small onion bhaji batter portions into the oil and fry for 3-4 minutes. Flip the bhaji's once they are light brown on one side and fry until they are brown all over and evenly cooked.
• Check if they're cooked inside and the bhaji is not wet. Drain the fried fritter on a kitchen roll or absorbent paper to soak up any excess oil.
• SERVE - Serve with your favourite coriander chutney or raita.
• STORE & REHEAT - Store any leftover onion bhaji's in an airtight container and refrigerate upto 3 days. To reheat, place them on a baking tray and cook in a preheated oven at 150C for 10-15 minutes.

ONION BHAJI

Steps:

• Peel the onions and slice them so they form rings. Slices should be as thin as possible (1/8 to 3/16"). Cut the rings to form strands about 1-2" long.
• Put onion in a large mixing bowl, add spices and salt and mix thoroughlly. Put about half of the vinegar in and gradually stir in the flour until it is possible to form 1 1/2 to 2" balls with the mixture. Use flour and remaining vinegar to adjust consistency.
• Heat the oil in a suitable deep fryer or pan (careful to avoid overflow when placing food in the oil. Also have a large water-soaked towel nearby in case of spillage onto the burner). Heat to 350°F.
• Form the onion/flour mixture into 1 1/2 to 2" balls and carefully place them in the oil using a metal spoon or suitable tool. Only fry enough at one time such that they don't stick to eachother. Fry to dark golden brown.
• Remove cooked bhajis from oil and drain as with other fried foods. Serve on absorbent towel to soak up excess oil.

ONION FRITTERS/BHAJI

Steps:

• Break the egg into a bowl and beat well, add 4 tbs water and the lemon juice. Mix, add the flour and mix well with a whisk. Put in the spices, coriander leaf and chilli if using. Mix well and set aside for at least 10 minutes or longer. Mix again with a whisk. The batter should be of a fairly thick, droppable consistency.
• Heat the oil in a wok or deep fat fryer over a medium heat. A minimum of 3 inches is required in the centre of a wok. When the oil is ready, put the onions in the batter and mix - this is always best done just before cooking.
• Take heaped tsp of the batter and drop into the hot oil. Use all the batter this way. Stir and fry the fritters for 7-8 minutes or until golden. Remove and drain on kitchen paper and serve hot.

ONION BHAJI

Steps:

• Sift the flour, chilli powder, turmeric, baking powder and salt together in a bowl. Get as much air into it as possible.
• Crush the seeds in mortar and pestle, add to the bowl.
• Now add the green chilli, onions and the chopped coriander. Mix in some water to make a thick batter that holds the ingredients together.
• Heat the oil in a wok. Drop spoonfulls of the batter into the oil and fry till golden brown. Place on kitchen paper to allow the excess oil to run off.
• These can be eaten as they are or with a dip.

ONION BHAJI (INDIAN ONION FRITTERS)

Steps:

• In a bowl, combine the flour, turmeric, cumin, coriander, parsley and water. Season with salt and pepper. Add the remaining ingredients and stir to blend. Preheat the fryer to high heat.
• Preheat the oven to 75 °C (170 °F).
• With two teaspoons, place 15 ml (1 tablespoon) of batter and fry in the hot oil, a few at a time, for 3 to 4 minutes, turning occasionally. Drain on paper towel and keep warm in the oven. Fry the remaining fritters. Serve warm as a starter.
• Tips: You can find chickpea flour in health food stores and some supermarkets.