Pinch Of Nom Onion Bhaji Food

ONION BHAJI

Steps:

• Make the batter, mix all of the dry ingredients in a mixing bowl with water to create a batter with a consistency similar to heavy cream (double cream in the UK). You might need to add more water than written in the ingredient list above.
• Slice the onions into thin slices and separate them just a little.
• Add the onions to the batter.
• Stir the onions with the batter so that it coats the onion slices well.
• Heat canola or vegetable/corn oil to 355°F (180C°), then using 2 spoons of your hands start dropping clusters of onions in the batter (about 3-4 at a time), and fry for 3-4 minutes or until golden brown and crispy.
• Using a spider or slotted spoon, remove the bhajis from the oil, and place on a plate lined with paper towels. Enjoy hot on their own, or serve with a yogurt mint raita.

ONION BHAJI FISH & CHIPS

Steps:

• Tip the flour, yeast, spices, chilli, coriander and a large pinch of salt into a bowl and stir together. Whisk in the lager until you have a smooth batter. Cover and set aside while you cook the chips.
• Heat oven to 180C/160C fan/gas 4. Drizzle half the oil in a roasting tin and put in the oven to heat up. Tip the chips into a bowl and toss in the remaining oil, curry powder and a pinch of salt. Tip into the roasting tin and roast for 30 mins, then toss and carry on roasting until the chips are cooked through and crisp, around 15 mins more. Turn the oven down to 110C/90C fan/gas ¼ to keep them warm.
• Stir the onion into the batter, making sure all the slices are separated. Heat 10cm sunflower oil in a deep-fat fryer or pan of oil to 180C. Scatter some flour on a plate, dip the fish in the flour, pat off any excess, then dip into the batter, coating the fish with a generous amount of batter and onion. Carefully lower into the oil and sizzle for 5 mins until golden brown. Once cooked, drain off any excess oil, then carefully place on a tray lined with kitchen towel. Serve with the chips, seasoned with curry salt and lime mayo on the side for dipping.

EASY ONION BHAJIS

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.