Onion Bhaji

Pakora and Bhaji are two terms for vegetables that are battered and deep fried, kind of like tempura. Onion is one of the most popular varieties of Pakora and Bhaji, but other vegetables such as Peppers or cucmber are prepared the same way.

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

30 mins

4 servings

1large yellow onion
4-5 tablespoonschickpea flour/Besan or gram flour
1 teaspoonred chile powder, optional
pinchsalt
Oil to deep fry (a couple inches to cover the bottom of the pan)

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Steps

30 mins

1

Cut the onions thin slices, then cut the slices in half to form half-moons. The slices should not be more than an 1/8th of an inch. Place them in a bowl.
2

Stir the flour, chile powder, and salt together in a separate bowl, and then sprinkle it on the sliced onions. Add it just to coat -- if 4 tbsps seems enough, stop there.
3

Combine well by giving a gentle squeeze to the onions. If needed, wet your palm with water and mix the onion mixture with your wet palm, but do not add additional water. The mixture should come together as lumpy but it shouldn't be runny.
4

Heat the oil to about 350F (180C) in a wok or large frying pan. Drop a small piece of batter into the oil to test, if it browns and floats, the oil is ready.
5

Collect well heaped tablespoons of the mixture, to make small mounds carefully put into the hot oil, and fry till golden brown
6

Remove with a slotted spoon and drain on paper towels. Serve with chutney or cucmber Raitra - or both :)