Onion bhajias
12 bhajias
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Gram flour |
| 1 | medium | Onion; cut into thin strips |
| ½ | teaspoon | Turmeric |
| ½ | teaspoon | Cummin, ground |
| ½ | teaspoon | Garam masala |
| Salt | ||
| Oil; for deep frying | ||
Directions
This is probably the most common starter to be found in an Indian restaurant. You'll find them really quick and easy to make. You must use Gram flour (basoon). the two stage cooking method makes life easier if you want to serve bhajias at a dinner party.
Mix the spices with the bengal gram flour (this is a flour made from channa dhall, and is available from Indian suppliers), thoroughly and add a _little_ water until the mixture is gluey. mix the onions into the paste and add a little salt.
Heat deep frying oil to medium heat (I use 160C IMH) and gently drop a ping poing ball sized blob of mixture off a tablespoon into the hot fat. When it firms up (about half a minute), put in the nest blob.
Contunie until the fryer is full. Cook about 10-15 minutes (I find 7-8 is fine IMH) until golden brown. Remove from heat and drain on kitchen paper. You can serve them at this stage (when you might like to cook them the longer time as suggested in the recipe).
Alternatively, let them cool. Just before serving, reheat oil to hot (170-180C) and cook for a couple of minutes, but don't let them get too brown. Serve piping hot.
Recipe Indian Restaurant Cookery - Pat Chapman ISBN 0 86188 378 0 Submitted By IAN HOARE On 05-06-95
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