ONION BHAJI
Famous Indian snack, often used as a starter to the main meal. Easy to make and good to eat. An essential part of your curry.
Provided by Brian Holley
Categories Lunch/Snacks
Time 20m
Yield 12 bhajias
Number Of Ingredients 12
Steps:
- Sift the flour, chilli powder, turmeric, baking powder and salt together in a bowl. Get as much air into it as possible.
- Crush the seeds in mortar and pestle, add to the bowl.
- Now add the green chilli, onions and the chopped coriander. Mix in some water to make a thick batter that holds the ingredients together.
- Heat the oil in a wok. Drop spoonfulls of the batter into the oil and fry till golden brown. Place on kitchen paper to allow the excess oil to run off.
- These can be eaten as they are or with a dip.
Nutrition Facts : Calories 89.7, Fat 1.4, SaturatedFat 0.1, Sodium 46.9, Carbohydrate 14.7, Fiber 2.8, Sugar 3.7, Protein 4.8
EASY ONION BHAJIS
Serve your crispy onion bhajis with cooling cucumber and mint raita as a snack, or eat alongside a homemade Indian curry. You'll be surprised by how easy they are to make
Provided by Lulu Grimes
Categories Side dish, Snack, Starter, Vegetable
Time 50m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Soak the onion in cold water while you make the base mix. Sift the flour and baking powder into a bowl, then add the chilli powder, turmeric, chopped chilli and a good sprinkling of salt. Mix in about 100ml of cold water to make a thick batter - add a splash more if it feels too stiff.
- For the raita, peel the cucumber and grate it into a sieve set over another bowl. Mix the remaining ingredients with some seasoning and the drained cucumber - squeezing out any extra moisture with your hands - then spoon into a small serving bowl.
- Drain the onion well and mix it into the batter. Heat about 5cm of oil in a wok or deep pan. Do not fill the pan more than a third full. Add a tiny speck of batter. If it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough for frying.
- Lower heaped tbsps of the bhaji mixture into the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp, so about 3-4 mins. Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the rest. Serve with the raita.
Nutrition Facts : Calories 86 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
ONION BHAJI (INDIAN ONION FRITTERS)
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
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
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
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/BHAJI
A tasty starter that is really popular here in the UK. This recipe is from a Madhur Jaffrey book that I bought 1/2 price in a sale. Although these are best served warm my youngest DD prefers them cold and I must agree with her that they are just as tasty cold. They are delicious served with a mint raiata or chilli sauce. Prep time does not include the standing time.
Provided by Frugal Fifer
Categories Onions
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Break the egg into a bowl and beat well, add 4 tbs water and the lemon juice. Mix, add the flour and mix well with a whisk. Put in the spices, coriander leaf and chilli if using. Mix well and set aside for at least 10 minutes or longer. Mix again with a whisk. The batter should be of a fairly thick, droppable consistency.
- Heat the oil in a wok or deep fat fryer over a medium heat. A minimum of 3 inches is required in the centre of a wok. When the oil is ready, put the onions in the batter and mix - this is always best done just before cooking.
- Take heaped tsp of the batter and drop into the hot oil. Use all the batter this way. Stir and fry the fritters for 7-8 minutes or until golden. Remove and drain on kitchen paper and serve hot.
Nutrition Facts : Calories 143.6, Fat 3.4, SaturatedFat 0.6, Cholesterol 46.5, Sodium 480.6, Carbohydrate 20.5, Fiber 3.9, Sugar 5, Protein 8.1
ONION BHAJI
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
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
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