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Crispy onion bhajis



A Simple List of Ingredients:

1. Onions
2. Fresh Coriander
3. Crushed Red Chilli Flakes
4. Ground Coriander
5. Cumin Seeds
6. Salt
7. Gram Flour
8. Cornflour
9. Water
10. Vegetable Oil

Bismillah, let’s begin!
Our recipe begins of course, with onions. Take 3 large Onions.
Peel them.
Grab a chopping board and a knife.
Slice the onions into half-moon shapes. You can do any shape really, as long as they’re thinly cut and roughly the same size.
Once they’re all sliced, place them into a large bowl.

{Note: You could add any other vegetable to this same batter – sliced potatoes, frozen peas, chopped cauliflower?}
Next, a small bunch of Fresh Coriander. This will bring a whole lot of green to our bhajis.
Give it a good chop.
And, add to the bowl with the onions.
Next, the spices! We will be using red chilli, ground coriander, cumin seeds and salt.
Add in 1 teaspoon Crushed Red Chilli Flakes (or to taste).
3 teaspoons Ground Coriander
2 teaspoons Cumin Seeds
Finally, 1 teaspoon Salt (or to taste).
Mix everything well until all the spices are coating the onion.
Now that the onions are ready, it’s time for our flours.
To the onions, add 165 grams (6 heaped tablespoons) Gram Flour. This is the same as chickpea flour and is also called besan.
Next, 40 grams (2 heaped tablespoons) Cornflour. This is what will make our bhajis super crispy!
Give everything another stir so that the onions are evenly coated in both flours.
Our last ingredient is water. We used a total of 115 ml Water.
With the water, we want to add it a little at a time.
After each addition, mix well – ideally by hand.
Keep adding the water, mixing as you go, until you have a sticky mixture – it should hold its shape when lifted into a ball.
If the mixture is still too wet, add more gram flour.
If the mixture is still too dry, add more water.
Now that our batter is ready, it’s time to heat the oil. We used corn oil but any vegetable oil will do. Fill a deep pan or karahi with Vegetable Oil until it is half-full. Heat over a medium flame.

When the oil is hot (you’ll know this when a little batter added, sizzles), begin adding the bhajis. We used a tablespoon at a time.

Once the pan is full, do not touch the bhajis.

Let them firm up slightly and rise to the surface.

Then, gently turn them and cook until golden brown and crispy on both sides.

Remove them from the hot oil with a slotted spoon.

Drain on paper towels.

Then, continue frying the rest of the batch.

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When the bhajis are ready, dig in! These will not last long at all – I love them dipped in ketchup or chilli sauce. See more sauces and dips here. Enjoy!


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Recipe for Banana Bread





4.5 tablespoons of butter, softened

2 ripe bananas

2 eggs

2/3 cup of sugar

a pinch of salt

1 1/3 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder


Mash the bananas till it’s smooth.

Whisk the eggs and set aside.

Mix all your dry ingredients except the sugar and set aside

Mix the butter, egg and sugar and cream it. Add the mashed bananas to this mixture and mix till smooth.

Pour the wet ingredients to the bowl of the dry ingredients and mix thoroughly till smooth incorporating air as you mix.

Pre-Heat the oven to 375F, grease the pan and pour in your mixture and place in the oven. It should take roughly 25-30 minutes to bake fully. To make sure it’s ready, stick a toothpick in it and if the toothpick comes out clear you are good to go. Allow to cool for a bit and serve 🙂

P.S: If you would be adding walnuts, currants or chocolate chips, add it to the mixture before pouring it into the pan while you are incorporating air.

banana bread mixture
banana bread recipe
moist banana bread recipe











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Recipe for Akara Pancake





A Cup of Bean Flour

1 egg white

1/4 bulb of Onion

1 Scotch Bonnet Pepper

Half of a Seasoning cube

1/2 cup of water

1 Tablespoon of Vegetable Oil


For Egg White Omelette

3 Egg Whites

A handful of chopped Spring Onion

1 Tablespoon of chopped parsley

Half of Yellow Pepper

1/2 of Red Bell Pepper

Half of a bulb of Red Onion

1/2 of an Avocado

2 small Tomatoes

One Tablespoon of Vegetable Oil

1 Seasoning cube

1/2 teaspoon of black pepper


In a bowl, mix your bean flour, blended onion and pepper, egg white, seasoning cube and water.

In a pan with heated oil, scoop the akara pancake mix into the pan and allow to brown on both sides.

Flip pancake on each side to make sure it cooks.

For the Egg White Omelette

Chop your vegetables and set aside.

Whisk your eggs, season with seasoning cube and black pepper and set aside.

Heat up your pan and stir fry the vegetables on medium heat for one minute.

Pour in your eggs and stir fry with the vegetables and allow the eggs to set.

Chop up your avocado and mix with your egg white omelette to serve with the akara pancake.













akara pancake

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Ham & Pea Pancakes





  • 1½ cup Golden Cloud Flour
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 2 large eggs
  • 1½c buttermilk
  • 220 g ham
  • 1 can KOO Fresh Garden Peas, rinsed and drained
  • 4 tbsp unsalted butter
  • 1 tbsp chopped fresh chives


Large measuring cup or bowl, whisk, large non-stick pan


  1. In a large measuring cup or bowl, whisk together the flour, sugar, baking powder, bicarb, and salt.
  2. In a separate bowl, whisk together the eggs and buttermilk. Add the buttermilk mixture to the flour mixture and whisk until fully incorporated. Stir in the ham and peas.
  3. Heat a large non-stick pan over medium-low heat. Check the heat by sprinkling the skillet with water – when the water bubbles and evaporates immediately, pour 3 x ¼ cups of batter into the pan.
  4. Cook the pancakes until bubbles begin to appear around the edges and in the center, about 1 to 2 minutes. Using a spatula, peek under the pancakes to check if they are golden brown then carefully flip them.
  5. Cook the pancakes 1 minute more, peeking to make sure the underside is golden brown. Transfer them to a baking sheet and cover loosely with foil to keep warm. Repeat with remaining batter.
  6. In a small bowl, combine the butter and chives; serve with the pancakes.

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