Onion Bhaji (Fried Onion patties)







Large Onions, halved and thinly sliced

225g Gram Flour  
1 tbs Rice Flour  
1 tbs Sesame Seeds  

Cold Water

1 tsp

Ground Cumin

1 tsp

Ground Coriander

1 tbsp

Fresh Coriander leaves, chopped

2 tsp

Chillii powder

1 tsp

Ground Turmeric

1 tbs salt  


Sieve the gram flour into a large bowl then mix in all the remaining dry ingredients together with the onion slices and chopped coriander.

Gradually add the water, mixing thoroughly until a thick batter is formed and the onions are well coated.

Heat the oil to a depth of around 5cm in a karhai (wok) over a medium heat. When it is the correct temperature a drop of batter will rise immediately to the surface without turning brown.

Drop heaped teaspoon of the onion batter into the oil (take care not to make the bhajees too large otherwise the centre will not cook). Fry a few at a time, turning when necessary, for about 5-6 minutes until golden brown.

Repeat until all the bhajees are cooked allowing time for the oil the reheat between each batch.

Drain on absorbent kitchen paper.

Source: Off the side of the bag of the Gram Flour / Koh-i-Noor

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