Onion Bhaji
  • Cooking Time: 30 minutes
  • Servings: 4
  • 2 red onions, finely sliced
  • 1 green chilli, finely chopped and de-seeded, if preferred
  • 2 garlic cloves
  • 8g of root ginger, finely chopped
  • 1 tbsp of butter, melted
  • 0.5 tsp of Bart red chilli powder
  • 0.5 tsp of Bart ground turmeric
  • 2 Bart curry leaves
  • 6 tbsp of gram flour
  • 3 tbsp of rice flour
  • 1/4 bunch of coriander, chopped
  • 0.25 tsp of Bart fennel seeds
  • 500ml of vegetable oil, for frying
  • Bart salt
  1. 1.In a saucepan, simmer the vegetable oil while you mix together the ingredients for the onion bhajis
  2. HOT OIL
  3. Hot oil can be dangerous. Do not leave it unattended
  4. 2.In a mixing bowl, mix together the sliced onions, green chilli, garlic, ginger, curry leaves and melted butter
  5. 3.Add the chilli powder, turmeric powder, gram flour, rice flour, chopped coriander, fennel seeds and salt to taste. Sprinkle with water and mix well so it is thick enough to hold its shape
  6. 4.Check the temperature of the oil by dropping in a small spoonful of the mixture - it should sizzle and float. Turn up the heat if it doesn't
  7. 5.With moistened hands, drop tbsp-sized portions of the mixture into the hot oil, about 5 at a time. Stir gently and fry until golden brown on both sides and cooked through
  8. 6.Repeat the process in small batches until all the mixture is used. Drain the fried onion bhajis on kitchen towel. Serve immediately or allow to cool to room temperature if you prefer
This simply brilliant onion bhaji recipe is from Alfred Prasad, one of Britain's greatest Indian Chefs. This onion bhaji recipe makes crisp and flavoursome bhajis