My Onion Bhajis
My Onion Bhajis

Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, my onion bhajis. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

My Onion Bhajis is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. My Onion Bhajis is something that I have loved my entire life.

Add the sliced onions into the batter and stir through until they are coated well in the thick batter. Take large spoonfuls of the coated onions and carefully place into the hot oil. Golden, light, and perfectly crispy Indian onion bhajis made from scratch! The onion bhajis can be made a couple days in advance and then just heated up in the sauce.

To begin with this recipe, we must prepare a few ingredients. You can have my onion bhajis using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make My Onion Bhajis:
  1. Make ready 2 onions, chopped in halves then into strips,
  2. Get 70 g plain flour,
  3. Take 5-6 tbsp water,
  4. Prepare 1 tsp turmeric,
  5. Get 1 tsp ground coriander,
  6. Prepare 1 tsp caraway seeds, ground, (I use mortar & pestle),
  7. Get 1/2 tsp ground cumin,
  8. Take 1/2 tsp smoked paprika,
  9. Prepare Salt and pepper to season,
  10. Take Cooking oil, enough to cover 1 inch of saucepan (see tip)

Crispy Onion Bhajis are the perfect tea time snack as well as a delicious side to your favourite Indian curries! Made with onion, chickpea (gram) flour and basic Indian spices, these onion bhaji fritters are quick and easy! Leftover onion bhajis are great cold the next day with leftover Raita dip. Or you can warm thoroughly through in the microwave and serve.

Steps to make My Onion Bhajis:
  1. Pour the oil into a large saucepan and heat until the oil is hot enough that it sizzles if you drop a tiny bit of onion in there. The temperature should be around 170 C.
  2. Combine all of the dry ingredients together then stir to combine. Then, add in a couple of spoons of water and stir, add more water bit by bit until a thick gloopy batter is formed with no lumps remaining. It's crucial to not make the batter too thin here, as it needs to adhere and stick to the onions well.
  3. Add the sliced onions into the batter and stir through until they are coated well in the thick batter. Take large spoonfuls of the coated onions and carefully place into the hot oil. Fry for around 3-4 minutes each side in batches until crispy and golden in colour. I did three at a time, try not to overcrowd the pan otherwise they'll stick together and the oil will reduce in heat.
  4. Very carefully remove using a slotted spoon, and leave upon some kitchen towel to soak up any excess cooking oil. Once cooled slightly, eat and enjoy! :)

Leftover onion bhajis are great cold the next day with leftover Raita dip. Or you can warm thoroughly through in the microwave and serve. The good old onion bhaji made its way from India to the UK, but its unclear as to when this happened and how. It is thought that the word "Bhaji" originally meant a vegetable curry. In the Gujarati language "Bhaji" means spinach.

So that is going to wrap this up with this exceptional food my onion bhajis recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!