Nana’s onion bhaji’s

This is my Indian Nana’s recipe and it works a treat, they are crispy and light…..

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xxxx

Serves: 10

Time: 1/2 hour including preparation

Difficulty: easy

Ingredients:

8 oz Gram flour

2 oz Rice flour

3 tsp Baking powder

1 tsp of the following spices:

Cumin powder

Coriander powder

Turmeric powder

Garam masala powder

Chilli powder

Salt

Approx 4 – 8 fl oz water just enough to bind the onions

4 large onions sliced (I prefer red but white is fine)

Enough oil for deep-frying I would say 2″ deep in the pan..(Veg or Sunflower oil is fine)

Method:

Mix all of the dry ingredients together. Then add the onions and pour in the water a little at a time to bind the mixture. Use just enough to coat all of the onions. Do not make this too watery, if you add too much then sprinkle in a little more flour.  It should make a thick batter.

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Thickness of batter

Heat your oil to be hot for frying.

You can use two spoons; I however use my hands, take a small handful and squash together, squeezing out some of the juice, then carefully drop into the hot oil.  Try not to put too many in at one time as it reduces the heat of the oil.

Cook until golden. Then remove from the pan with a slotted spoon and place on kitchen paper to cool slightly and drain excess oil.

Serve up!!

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bhaji

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Tips…

Always taste the batter to check for salt, and spice!

I find it works best if you make the batter in advance;  however do not add the onions until you are ready to cook as they release a lot of water into the batter.

Instead of using still water, use fizzy water or even beer, this gives the batter more of a crisp.

Enjoy xxx

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Nana's Onion Bhaji's

  • Servings: 10
  • Difficulty: easy
  • Print

2015-08-23 19.02.18-1

by Lululemonandlace

Serves: 10

Time: 1/2 hour including preparation

Difficulty: easy

Ingredients:

8 oz Gram flour

2 oz Rice flour

3 tsp Baking powder

1 tsp of the following spices:

Cumin powder

Coriander powder

Turmeric powder

Garam masala powder

Chilli powder

Salt

Approx 4 – 8 fl oz water just enough to bind the onions

4 large onions sliced (I prefer red but white is fine)

Enough oil for deep-frying I would say 2″ deep in the pan..(Veg or Sunflower oil is fine)

Method:

Mix all of the dry ingredients together. Then add the onions and pour in the water a little at a time to bind the mixture. Use just enough to coat all of the onions. Do not make this too watery, if you add too much then sprinkle in a little more flour.  It should make a thick batter.

Heat your oil to be hot for frying.

You can use two spoons; I however use my hands, take a small handful and squash together, squeezing out some of the juice, then carefully drop into the hot oil.  Try not to put too many in at one time as it reduces the heat of the oil.

Cook until golden. Then remove from the pan with a slotted spoon and place on kitchen paper to cool slightly and drain excess oil.

Serve up!!

Tips…

Always taste the batter to check for salt, and spice!

I find it works best if you make the batter in advance;  however do not add the onions until you are ready to cook as they release a lot of water into the batter.

Instead of using still water, use fizzy water or even beer, this gives the batter more of a crisp.

Enjoy xxx

Lulu xxx

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