Onion Bhaji
In the west Onion bhajis tend to be eaten as starters but in India they are often served as a snack with a hot cup of Chai The Chai makes a tasty partnership and it also helps to digest this oily treat . You will see that Onion bhajis are quick to make and does not require too much skill unlike their more sophisticated bigger brother the Samosa. That's why they are so popular when unexpected guests turn up!
The possibilities are endless, try different flours for the batter, substitute vegetables according to your preference or season. Aubergine is an another classic but beware it does like to pull in the oil.
You'll know when they have turned out right, they will be soft on the inside and crispy on the out, Mmmm.
Have fun making these at home, use clean oil, serve fresh and notice the difference to what you buy in supermarkets and restaurants.
The possibilities are endless, try different flours for the batter, substitute vegetables according to your preference or season. Aubergine is an another classic but beware it does like to pull in the oil.
You'll know when they have turned out right, they will be soft on the inside and crispy on the out, Mmmm.
Have fun making these at home, use clean oil, serve fresh and notice the difference to what you buy in supermarkets and restaurants.
Ingredients
- 300 grams Potato Sliced into approx 1/2 cm thickness, 4cm wide.
- 2 Onions Cut in half and slice.
- 55 grams Spinach leaves
- 1 Tomato
- 15 grams Ginger
- 1 Green chilli Chopped
- 1.5 Salt Adjust to taste
- 150 grams Gram Flour
- 2 handfuls Water
- 1/2 tsp Cumin seed
- 1 tsp Garam masala
- 1/2 tsp Carom Seed Ajwain seeds also work.
- 2 tsp Dried Fenugreek leaf
- 2 tsp Salt
- 1.5 Litres Vegetable Oil
Instructions
Prepare the ingredients
- Prepare the pureed tomato using a blender. Blend the Chillis and Ginger together with a chopped tomato.
- Wash the spinach leaves, remove any thick stems, thin ones will be fine. Coarsely chop up the leaves.
- Add the sliced potatoes and onions to a large bowl.
- Next add the spinach followed by the pureed tomato.
Make the batter mix
- Add the gram flour.
- Use a siv to pour the flour through to ensure that you avoid making any lumps.
- Add the spices and herbs to the bowl.
- Stir gently with a spatula, mixing the ingredients together, for about 1 minute.
- Now add the handfuls of water to the mixture.
- Use your hands to stir and mix the ingredients together, for about 4 minutes
- You should have a creamy sticky paste. Test if the consistency is correct by picking up a piece of batter mix. If it holds it's good.
Deep fry
- Ready the oil on a medium high heat.
- * Ideally use a Karahi to deep fry, it's thick dome shape makes for good results, but as you can see from the video we got good results from a regular pan (because we needed something compatible with our induction cooker).
- Test the oil is hot enough by adding a small piece of batter to the oil. If it floats and there is a lot of bubbling then you are good to go.
- Add the batter mix to the oil using a tablespoon. Fill the spoon with batter mix and slip the mix into the hot oil.
- * Add as many spoonfuls to the oil before it gets overcrowded, you want them to be able to swim in the oil
- Using a perforated spatula, continute to turn and mix them in the oil for about 4 minutes. When they turn a nice golden brown colour then you'll know they are ready.
Video