Indian Restaurant Style Onion Bhajia Deep Fried Onion Fritters Food

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ONION BHAJI (INDIAN ONION FRITTERS)



Onion Bhaji (Indian Onion Fritters) image

Make and share this Onion Bhaji (Indian Onion Fritters) recipe from Food.com.

Provided by Boomette

Categories     Lime

Time 35m

Yield 28 serving(s)

Number Of Ingredients 11

2 tablespoons parsley, chopped
2/3 cup water
1/2 lime, juice of
2 cups thinly sliced onions
1 garlic clove, finely chopped
1 teaspoon ginger, finely chopped
salt and pepper
1 1/4 cups chickpea flour (see note)
1/2 teaspoon ground turmeric
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander

Steps:

  • In a bowl, combine the flour, turmeric, cumin, coriander, parsley and water. Season with salt and pepper. Add the remaining ingredients and stir to blend. Preheat the fryer to high heat.
  • Preheat the oven to 75 °C (170 °F).
  • With two teaspoons, place 15 ml (1 tablespoon) of batter and fry in the hot oil, a few at a time, for 3 to 4 minutes, turning occasionally. Drain on paper towel and keep warm in the oven. Fry the remaining fritters. Serve warm as a starter.
  • Tips: You can find chickpea flour in health food stores and some supermarkets.

Nutrition Facts : Calories 21.9, Fat 0.3, Sodium 3.7, Carbohydrate 3.7, Fiber 0.7, Sugar 0.9, Protein 1.1

INDIAN RESTAURANT STYLE ONION BHAJIA - DEEP FRIED ONION FRITTERS



Indian Restaurant Style Onion Bhajia - Deep Fried Onion Fritters image

An absolute must as an accompaniment to curry or wonderful as a starter for an Indian meal. Onion Bhajis are tasty little onion balls bound together with lightly spiced and fragrant chickpea flour batter. Serve these with coriander chutney or cucumber raita. You will ALWAYS be offered these on any British Indian restaurant menu; they also make great snacks if served with salad and assorted chutneys and spicy dips. You can lighten these up a little bit by frying them, and then allowing them to drain over a wire rack before reheating them in a medium to hot oven for about 3 to 5 minutes.

Provided by French Tart

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

2 large onions, sliced thinly
200 g chickpea flour
1 teaspoon baking powder
2 tablespoons rice flour
1 teaspoon turmeric
1/2 teaspoon black onion seeds
1/2 teaspoon chili powder
1/2 teaspoon cumin, ground
1/2 teaspoon coriander, ground
salt
100 ml water
750 ml vegetable oil

Steps:

  • Put the vegetable oil into a large pan and heat over a medium to high heat.
  • Make the batter: In a large bowl, add the chickpea flour, baking powder, rice flour, turmeric, black onion seeds, chili powder, cumin, coriander, salt and the water. Mix together well and then add the sliced onion - mix the onion through until well coated.
  • Check the temperature of the oil by dropping a small cube of bread in - it should brown fairly slowly - not burn or go dark brown straight away.
  • Carefully drop spoons of the bhaji batter in to the oil, do NOT overcrowd as they will stick together. Fry them in small batches for 1 to 2 minutes until they are a golden brown and crispy. Remove them with a slotted spoon and allow them to drain on a paper covered plate in a warm oven.
  • Repeat until all the bhaji batter is finished and they are all cooked.
  • Sprinkle over a little salt and serve straight away with coriander chutney or cucumber raita.

Nutrition Facts : Calories 1691.4, Fat 167.2, SaturatedFat 21.6, Sodium 132.7, Carbohydrate 40.8, Fiber 7.1, Sugar 8.7, Protein 12.4

ONION FRITTERS (BHAJAS)



Onion Fritters (Bhajas) image

Make and share this Onion Fritters (Bhajas) recipe from Food.com.

Provided by Annacia

Categories     Onions

Time 21m

Yield 4 serving(s)

Number Of Ingredients 10

224 g besan flour (Gram flour is a flour made from ground chickpeas. It is also known as chickpea flour, garbanzo flour)
1/2 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon baking powder
salt, to taste
1/2 teaspoon cumin seed, coarsely crushed
2 large onions, finely sliced
2 green chilies, finely chopped
2 tablespoons coriander leaves, chopped
vegetable oil (for frying)

Steps:

  • In a bowl, mix the flour, chili powder, turmeric, baking powder and salt.
  • Add the crushed cumin seeds, onion, green chili's and coriander leaves, toss well.
  • Very gradually mix in enough cold water to make a thick batter coating all of the ingredients.
  • Heat enough oil in a wok or deep frying pan.
  • Drop by spoonfuls into the hot oil and fry until golden brown leaving enough space to turn fritters easily.
  • Drain well and serve hot.

ONION BHAJI



Onion Bhaji image

An accompaniment for Indian dishes. It's sort of the Indian equivalent of onion rings. It's deep fried, and doesn't sit well for long, so it's important to sequence cooking it so it comes out of the fryer and goes onto the plate. As with any recipe I submit, the ingredient quantities are a baseline, not exact, and I recommend you adjust them to your taste and type.

Provided by lynxpilot

Categories     Onions

Time 25m

Yield 4-8 serving(s)

Number Of Ingredients 8

2 onions (large yellow or white)
1/2 cup vinegar
2/3 cup flour
1 teaspoon cumin powder
1/2 teaspoon turmeric
1/2 teaspoon chili powder (optional)
1 teaspoon salt (or to taste)
1 quart vegetable oil

Steps:

  • Peel the onions and slice them so they form rings. Slices should be as thin as possible (1/8 to 3/16"). Cut the rings to form strands about 1-2" long.
  • Put onion in a large mixing bowl, add spices and salt and mix thoroughlly. Put about half of the vinegar in and gradually stir in the flour until it is possible to form 1 1/2 to 2" balls with the mixture. Use flour and remaining vinegar to adjust consistency.
  • Heat the oil in a suitable deep fryer or pan (careful to avoid overflow when placing food in the oil. Also have a large water-soaked towel nearby in case of spillage onto the burner). Heat to 350°F.
  • Form the onion/flour mixture into 1 1/2 to 2" balls and carefully place them in the oil using a metal spoon or suitable tool. Only fry enough at one time such that they don't stick to eachother. Fry to dark golden brown.
  • Remove cooked bhajis from oil and drain as with other fried foods. Serve on absorbent towel to soak up excess oil.

Nutrition Facts : Calories 2033.3, Fat 218.4, SaturatedFat 28.3, Sodium 585.6, Carbohydrate 21.5, Fiber 1.6, Sugar 2.4, Protein 2.9

RESTAURANT-STYLE TANDOORI CHICKEN IN THE OVEN!



Restaurant-Style Tandoori Chicken in the Oven! image

As a lover of Indian food, I searched and experimented for a long time before finally coming up with this recipe for genuine Indian restaurant-style tandoori chicken that you can make in your own home oven. This recipe was just voted best tandoori chicken in San Francisco by our "completely unbiased" review panel (consisting of several friends who have haunted San Francisco's Indian restaurants with us for the last few years!) Seriously, if you like Tandoori chicken, you are going to love this one -- and it's easy, on top of that... The quantities below make enough marinade for 4 generous servings -- we usually make a package each of 6 drumsticks and 6 thighs, but it would work equally well for a breast and leg quarter each for 4, as well.

Provided by JewelerByTradeChefW

Categories     Chicken Breast

Time 1h10m

Yield 12 pcs chicken, 4 serving(s)

Number Of Ingredients 15

1 cup plain yogurt (either whole or skim-milk)
1 tablespoon lemon juice
1 teaspoon allspice
1 teaspoon fresh coarse ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon ground cinnamon
2 teaspoons ground cumin
1 teaspoon ground ginger
2 teaspoons salt
1 teaspoon smoked paprika
1 tablespoon finely minced garlic
1 tablespoon thai chili paste with garlic (optional, but recommended!)
12 pieces chicken (6 pc drumsticks and 6 pc. boneless or bone-in thighs, 4 breast halves and 4 leg quarters, etc)
3 slices of raw onions, separated into rings, for a garnish
1/2 lemon, cut into slices, for garnish

Steps:

  • In a small mixing bowl, stir together the yogurt and lemon juice. Add the spices, minced garlic, and chili paste, and whisk until you have a smooth, thick marinade.
  • Put 6 pieces of the chicken in each of two zip-lock bags, and add 1/2 the marinade to each bag. Zip closed and knead the bags until the chicken is well-coated with marinade. Open bags slightly, squeeze out most of the air, and zip closed again. Refrigerate 12-24 hours. If serving this for dinner, I usually make the marinade and start the chicken soaking the evening before.
  • Turn the bags and knead the marinating chicken once or twice while it's in the refrigerator.
  • When you are ready to cook, take the chicken out of the refrigerator, line a large roasting pan with foil, lay a rack over the pan so air can circulate under the roasting chicken, and pre-heat your oven to 425. If you have a convection bake or convection roast cycle, use that.
  • Place the chicken pieces on the rack so they are not touching. Empty what is left of the marinade into a bowl or measuring cup and touch up any "empty" spots on the chicken pieces with the marinade.
  • Once the oven is hot, put the pan with the chicken in the oven, and leave the door closed (no peeking!). Turn the chicken pieces once after 30 minutes of cooking time, then roast for another 10 to 15 minutes, or until slightly charred on the second side, but no more than 15 minutes for legs and thighs. If you are cooking breasts, poke one with a skewer to make sure the juices run clear.
  • NOW TURN THE OVEN OFF, and let the chicken rest in the closed oven for 20-30 minutes more (not critical, but NO PEEKING!).
  • Remove the chicken to a warm platter, garnish with the onion rings and a few squeezes of lemon, and enjoy!
  • See if you don't agree this is as good as any "authentic" Tandoori chicken you've ever tried!

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