💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › indian › onion-bhaji… captured on 2022-06-11 at 22:33:30.
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Title: Onion Bhaji
Categories: East indian, Appetizers
Yield: 3 servings
2 ea Onions
1 ea Egg; beaten
1 1/2 c Chick pea flour; besan -OR-
3/4 c -all purpose flour &
3/4 c -whole wheat flour
1 c -Cold water, approx.
1/2 ts Cumin, ground
1 pn Cayenne
2 tb Cilantro, fresh; chopped
"These hors d'oeuvres are easy to make and can be shallow or deep
fried. Find chick pea flour (besan) at an Indian grocery store."
"Make sure vegetable oil is heated to 350F before adding food (bread
cube browns in 15 seconds or test with deep fry thermometer. Too cool
oil makes everything limp and greasy. Drain on a rack or paper towel
before serving. A wok makes an excellent deep fryer."
Cut onion in half and slice about 1/4 inch thick. Beat together egg,
flour and enough water to make a batter as thick as whipping cream.
Beat in spices. Let rest 15 minutes.
Stir onions into mixture and let sit 5 minutes.
Heat about 1 inch oil in skillet on high heat. when very hot, drop a
small mound of onion rings into oil. Press down slightly with
spatula. Fry on one side until crisp and brown, turn over and fry
second side. Remove bhajis as they cook. Keep warm in 200F oven. Pile
on platter with mango chutney. SERVES: 3-4
SOURCE: Lucy Waverman's Fresh & fresh column in the Toronto Sun, Sept
22/93 posted by Anne MacLellan
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