Onion Bhaji

Cook Meter: Amateur
Cost Meter:  $

Onion Bhaji

You have probably already guessed but the first dish I cooked for my Indian Banquet was Onion Bhaji. Yeah, yeah ok so it's not that healthy. I know, I know. But it's got vegies in it, well onion, and it's delicious and if everything else I am making is healthy I need a break don't I? What do they say? Everything in moderation?

So I have never made onion bhaji before. I HAVE eaten it alot so I think I would classify as a bhaji connoisseur. I got this recipe off the back of the packet of spices that I bought from the Indian Grocer, and to tell you the truth I know for a fact that it was that delicious pack of spices that made this dish. In fact I'm struggling to find the words to describe how good these onion bhaji were.

So I guess I should let you in on the secret spice mix? It's called Flavours of India MANGAL - Pakora Masala. The packet looks like this.



I have really been trying not to use packets of stuff but when I read the number of ingredients on the side I decided that I was not going to try and replicate it. Maybe another day, but not when I still have another two recipes to tackle and less than two hours before the boys get home.

So if you can track down this packet of spice mix, get it, a bag of onions and get deep frying!

Ingredients:
4 sliced onions
1 handful of coriander
250g besan/chickpea flour
1/2 baking powder
25g Pakora Masala spice mix
300ml water
Oil to fry

Method:
1. Heat your oil to 150 celcius. By the way you don't need a deep fryer, just use a pot that have a heavy base and make sure you have a deep fryer thermometer. They only cost about $6 from a homeware store.

2. While heating oil, slice onion thinly and add the handful of coriander.

3. Sift in the flour, spice mix and baking powder.

4. Add the water and stir until all of the onion is coated in a batter.

5. Carefully drop a spoonful of mixture into the oil. I flattened the mixture so it was shaped more like a pattie and wouldn't take as long to cook.  Depending on the size of the pot I cooked 5 at a time.

6. Cook until golden brown and then drain on baking paper.

7. Serve with natural yoghurt mixed with fresh mint and chopped coriander.

Comments

  1. nooice. those look crunchy and dippable. It's got VEGGIES it's HEALTHY no worries.

    ReplyDelete

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