My Onion Bhajis
My Onion Bhajis

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, my onion bhajis. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

My Onion Bhajis is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. My Onion Bhajis is something that I’ve loved my whole 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 get started with this particular recipe, we must prepare a few ingredients. You can cook my onion bhajis using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make My Onion Bhajis:
  1. Get 2 onions, chopped in halves then into strips,
  2. Get 70 g plain flour,
  3. Make ready 5-6 tbsp water,
  4. Get 1 tsp turmeric,
  5. Take 1 tsp ground coriander,
  6. Take 1 tsp caraway seeds, ground, (I use mortar & pestle),
  7. Make ready 1/2 tsp ground cumin,
  8. Get 1/2 tsp smoked paprika,
  9. Get 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! 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.

Instructions 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! :)

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. The very slight difference of "Bhajiya" means a fried fritter. Leftover onion bhajis are great cold the next day with leftover Raita dip.

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