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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 from Kelewele




Kelewele is a Ghanaian delicacy of fried and spicy plantain that is all the rage. It is sometimes served with rice and a stew or peanuts, or alone as a dessert or snack. It is also popular for breakfast.

Ingredients :

2 plantains
1 teaspoon crushed fresh ginger
1 teaspoon of Cayenne pepper
1 teaspoon salt
1 teaspoon pepper
The juice of a lemon
Oil for frying

Instructions :

Peel and cut plantains into small cubes and mix with lemon juice.

Mix the spices and roll the plantain cubes into this mixture. Allow to stand for at least 10 minutes.

Heat the oil. Fry cubes in hot oil until golden brown. Make sure the cubes do not stick together.

Drop and sprinkle with salt and dry parsley. Serve hot.

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Recipe of Pancakes





Ingredients / for 4 people

250g of flour
4 eggs
1/2 l of milk
1 pinch salt
2 tablespoons sugar
50 g of melted butter


The best recipe for pancake batter! – Step 1

1Pour the flour in a bowl with salt and sugar. Make a well in the middle and pour the eggs lightly beaten with a fork.

The best recipe for pancake batter! – 2nd step

Start gently stirring the flour with a wooden spoon.

The best recipe for pancake batter! – Step 3

When the mixture becomes thick, add the cold milk little by little, you can use a whisk but always gently to avoid lumps.

The best recipe for pancake batter! – Step 4

2When all the milk is mixed, the dough must be fairly fluid, if it appears too thick, add in little milk.

The best recipe for pancake batter! – Step 5

Then add the melted butter, mix well.

Cook the pancakes in a hot pan (no need for fat, it is already in the dough). Pour a small ladle of dough into the frying pan, make a rotating motion to distribute the dough over the whole surface, lay on the fire and when the turn of the pancake is colored clear, it is time to turn it over. Let cook about a minute on this side and the pancake is ready. Repeat until the dough is depleted.


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Four-Quarter Cake




Ingredients :

Flour: 240 g
For the mold: 20 g
Chemical yeast: 0.5 sachet
Butter softened: 240 g
For the mold: 20 g
Eggs: 4
Sugar powder: 240 g
Salt: 1 pinch
Calories = High

Preparation :

1 Preheat the oven to 180 ° C (6). Whisk the butter with the powdered sugar and salt until an ointment is obtained.

2 Incorporate the eggs one by one, then the flour and baking powder together.

3 Butter and flour a rectangular cake pan, pour in the dough, then smooth the surface with a spatula. Bake for about 50 minutes: the blade of a knife planted in the heart of the cake must come out dry.

4 Let cool in the mold, out of the oven, then unmold and cut into parts.

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