Onion Bhajis

Method

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1. Toss the sliced onions with the salt in a large bowl and leave for 15 minutes, until they release their liquid.

   Mark done Start 15 min timer

2. Add the gram flour, cumin, ground coriander, turmeric, chilli powder, nigella seeds, green chilli, fresh coriander and baking powder and mix with your hands.

   Mark done

3. Add the water a tablespoon at a time until the onions are just held together by a thick, sticky batter. Do not make it wet.

   Mark done

4. Heat the oil to 175°C / 350°F in a deep pan.

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5. Drop in heaped tablespoons of the mixture, 5 or 6 at a time, and fry 4 to 5 minutes, turning once, until deep golden and crisp.

   Mark done Start 4 min timer

6. Drain on a rack and season with a pinch of salt.

   Mark done

7. Serve hot with mango chutney and raita.

   Mark done

Chef’s Tips

• Salt the onions first. They release water, so you need little in the batter.
• Keep the batter thick and sticky. A wet batter fries into a doughy ball.
• Fry at 175°C. Hotter browns the outside before the onions cook.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chilli in the list implies, since dried chilli is more concentrated, and add more to taste.

Pairing Suggestions

• Mango chutney
• Cucumber raita
• A cold lager

Storage & Reheating

Best eaten hot. Refrigerate up to 2 days and re-crisp at 200°C for 8 minutes. Freeze cooked bhajis for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.