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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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