Onion bhajiyas / onion fritters

6 servings

Ingredients

Quantity Ingredient
1½ cup Besan (lentil or chick-pea flour)
1 teaspoon Salt or to taste
1 pinch Baking soda
1 tablespoon Ground rice
2 teaspoons Ground cumin
2 teaspoons Ground coriander
½ teaspoon To 1 tsp chili powder
1 To 2 fresh green chi peppers, finely cho seeded
2 larges Onions, sliced into rings and separated
Scant cup water
Oil for deep frying

Directions

Sieve the besan and add salt, baking soda, ground rice, cumin, coriand chili powder and green chili peppers; mix well. Now add the onions an mix thoroughly. Gradually add water and keep mixing until a soft thic batter is formed and the onions are thoroughly coated with this batter Heat the oil over medium heat ( must be 300 to 350 F.) To test this, t a tiny amount of the batter, about the size of a pea and drop it into oil. If it floats up to the surface immediately but without turning brown, the oil is at the correct temp.

Put in as main small amount (about half a tb.) of the onion/batter mix as the pan will hold in a single layer. Don't fry too many fritters a this will result in the outsides overcooking while the insides remain Reduce the heat to low as the fritters need to be fried over a gentle to ensure that the batter at the center stays soft, while the outside turns golden brown and crisp. This sould take about 12 to 12 mintues each batch. Drain fritters on paper towels. These are suitable for freezing.

Recipe from "The Complete Indian Cookbook" Submitted By TANANA REYNOLDS On 05-23-95

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