Onion bhajis are little cages of spice and crispiness. Corn flour is an eaiser to find and also cheaper option than the usual chickpea flour, and it gives a very flavourful profile. Perfect apetizer or sides dish.
Makes 15-18 bhajis (depends on the size you like)
Ingredients
Bhajis
- 4 big yellow onions
- 4 garlic cloves
- 2.5 dl 1 yellow cornflour (1 cup)
- 4-8 tablespoons water
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 tablespoon vinegar
- ½ teaspoon freshly ground black pepper
- ½ teaspoon yellow mustard seeds
- ½ teaspoon chili flakes
- ½ teaspoon paprika
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon ground ginger
- ½ teaspoon ground cumin
- 1 teaspoon salt
- Neutral vegetable oil as needed, sunflower, peanut or canola
Garnish / dip
- Freshly chopped coriander
- Different chutneys of choice
What you will need
- Cutting board and knife
- 1 big bowl
- 1 grater
- 1 small bowl
- Measuring spoons
- 1 pan
- 1 thermometer
- 1 tong / fork
- 1 plate + paper towels
Instructions
- Peel and chop the onions into half moons, and add to a bowl.
- Peel and finely grate the garlic cloves, add to the bowl with the salt and mix well. Let sit for 3-4 minutes. Mix again, and leave for another 3-4 minutes. The water from the onions will start extract from the added salt.
- In another bowl mix the cornflour, baking powder, sugar, pepper, mustard seeds, chili flakes, paprika, coriander, turmeric, ginger and cumin. Add the dry mixture to the onions.
- Place paper towels on plate and set aside.
- Add about 1.5 cm or so (½ inch or so) oil to a pan, and preheat to about 180c (350 F). Use these tips if you don’t have a thermometer. Be careful working around very hot oil and don’t let the oil get too hot.
- Add the vinegar and water to the onion mixture when the oil is ready and mix well. The mix should still be a bit dry and not doughy, but sticky enough to slightly stick together. Add very little water as needed, this depends on how much liquid have been extracted from the onions by the salt previously.
- Take a spoonful of the batter and put into the oil. This is the tester. Fry on each side for about ½-1 minute, using a tong or fork to flip. If golden and crisp on both sides, the oil has a good temperature and you can continue with the rest of the batter.
- Depending on the size of your pan and how big you want your bhajis, you can put about 5-6 in the pan at the same time, but give them space to fry.
- Add the finished bhajis on top of the paper towels to soak in the excess oil. Continue until everything is cooked. Sprinkle lightly with salt.
- Serve with fresh coriander and your chutneys of coice.
Enjoy !
