Onion Bhaji is a traditional Indian recipe for a classic dish of onions in a spiced chickpea batter that are deep fried before serving hot. The full recipe is presented here and I hope you enjoy this classic Indian version of: Onion Bhaji.
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Onion Bhaji: An Indian recipe for a dish of onions in a spiced chickpea batter that are deep fried before serving hot. Note that 'bhaji' means fried rather than a dish style, so this is a fried dish.
Make sure vegetable oil is heated to at least 180°C (350°F/Gas Mark 4) (almost smoking) before adding food (pitta bread cube browns in 15 seconds). Oil that's too cool makes everything limp and greasy. Drain on a rack or paper towel before serving. A wok makes an excellent deep fryer.
Cut onion in half and slice about 5mm thick. Beat together egg, flour and enough water to make a batter as thick as whipping cream. Beat in the spices then set aside to rest for 15 minutes.
Stir onions into mixture and let sit 5 minutes.
Heat about 2.5cm oil in skillet on high heat. when very hot, drop a small mound of onion rings into oil. Press down slightly with spatula. Fry on one side until crisp and brown, turn over and fry second side. Remove the bhajis as they cook. Keep warm in 120°C oven. Pile on platter with mango chutney.
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