Bhajis are a classic snack of India – enjoyed by all. They are especially popular on a rainy day with a hot cup of tea.
Preparation time: 30 minutes
- Onions, sliced – 4 large
- Gram flour – 200 gm or enough to make a batter.
- Salt – 2 teaspoon or to taste.
- Turmeric powder - 1 teaspoon
- Onion seeds - 1 teaspoon
- Red chilli powder – 2 teaspoon or to taste. (Can be replaced with finely chopped green chillies - 4.)
- Coriander, finely chopped – 1 small bunch.
- Water – 140 ml or enough to make batter fairly thick.
- Oil – ½ litre
- Chop onions into thin long slices. In a bowl, mix together the onions, 200 gms gram flour, 2 teaspoon salt, 1 teaspoon
turmeric powder, 1 teaspoon onion seeds, 2 teaspoon red chilli powder and fresh coriander.
- Very gradually, mix in enough cold water to make a thick batter surrounding all the ingredients.
- Heat oil in a pan for deep frying. When the oil is well heated, drop spoonful of the batter into the hot oil and fry until
they are golden brown. Leave enough space to turn the onion bhajis.
- Remove them from the oil and spread on a kitchen tissue to absorb the excess oil. Serve hot with ketchup or chutney.
You can replace red chilli powder with four finely chopped green chillies. You can substitute onions with other skinned
vegetables like broccoli, carrots and pumpkin using the same batter.
Use red onions instead of white onions for better taste!