Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, my onion bhajis. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
My Onion Bhajis is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. My Onion Bhajis is something that I have loved my whole life. They are nice and they look fantastic.
Sift the flour and baking powder into a bowl, then add the chilli powder, turmeric, chopped chilli and a good sprinkling of salt. Slice the Onions Thin and Uniform - either using Mandolin Slicer or using sharp knife. In a mixing bowl, add the sliced onions, gram flour, coriander leaves, spice powders and salt.
To get started with this recipe, we must prepare a few ingredients. You can have my onion bhajis using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make My Onion Bhajis:
- Take 2 onions, chopped in halves then into strips,
- Get 70 g plain flour,
- Make ready 5-6 tbsp water,
- Get 1 tsp turmeric,
- Make ready 1 tsp ground coriander,
- Prepare 1 tsp caraway seeds, ground, (I use mortar & pestle),
- Get 1/2 tsp ground cumin,
- Get 1/2 tsp smoked paprika,
- Prepare Salt and pepper to season,
- Make ready Cooking oil, enough to cover 1 inch of saucepan (see tip)
The batter is light, flavourful, and usually made with gram (chickpea) flour. The key to a great onion bhaji is to slice the onion very finely - this is important so the onion has time to cook within the batter when frying. If your onions are too chunky they'll end up raw inside the bhaji, missing out on the delicate, sweet taste of thinly sliced onions. Onion bhajis are my favourite side for an indian take away but unlike your samosa recipe, these failed to blow me away.
Instructions to make My Onion Bhajis:
- Pour the oil into a large saucepan and heat until the oil is hot enough that it sizzles if you drop a tiny bit of onion in there. The temperature should be around 170 C.
- Combine all of the dry ingredients together then stir to combine. Then, add in a couple of spoons of water and stir, add more water bit by bit until a thick gloopy batter is formed with no lumps remaining. It's crucial to not make the batter too thin here, as it needs to adhere and stick to the onions well.
- Add the sliced onions into the batter and stir through until they are coated well in the thick batter. Take large spoonfuls of the coated onions and carefully place into the hot oil. Fry for around 3-4 minutes each side in batches until crispy and golden in colour. I did three at a time, try not to overcrowd the pan otherwise they'll stick together and the oil will reduce in heat.
- Very carefully remove using a slotted spoon, and leave upon some kitchen towel to soak up any excess cooking oil. Once cooled slightly, eat and enjoy! :)
They didn't stick together and didn't have the desired crunch. They just didn't work for me. That said, I will try again because they are good to try and bulk out a homemade curry. Hi Lucy, I'm sorry you have had some trouble. This is my onion bhaji recipe, a variety of pakora using onions.
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