Probably one of my most guiltiest pleasures in life is an Onion Bhaji - so I decided to come up with my own version, easy enough to knock-up when an Indian based dish is on the cards...
4 Large Banana Shallots (or red onions)
Salt & Pepper
Finely grated lemon zest
150gms Gram Flour (Chick Pea Flour)
1/2 teaspoon Coriander Seed
1/2 teaspoon Ground Turmeric
1/2 teaspoon Black Mustard Seeds
1/2 teaspoon Cumin Seeds
1/2 teaspoon Chilli Powder
Bunch Fresh Coriander
Vegetable Oil (enough to heat in a wok)
A lemon (to serve)
Finely slice 4 large banana shallots or red onions - preferably using a mandolin to get really fine slices.
Place in a bowl and sprinkle over salt, pepper, a little finely grated lemon zest.
Mix 150gms of gram (chick pea) flour with 1/2 teaspoon of coriander seeds, 1/2 teaspoon of ground turmeric, 1/2 teaspoon black mustard seeds, 1/2 teaspoon cumin seeds, 1/2 teaspoon of chilli powder. Mix well together. Add 175 - 200mls of water and mix to a batter. The consistency should be a bit like double cream. Chop in some fresh coriander.
Mix the onion slices in the batter and coat well.
Heat a wok with some vegetable oil so that it comes 2/3rds up the pan or if you have one, heat a deep fat fryer to 180 degrees. To test if the oil is hot enough put a small piece of bread into the wok and if it takes about 30 seconds to get to a golden brown colour the oil is ready to cook with.
Have some kitchen paper ready to drain the bhajis.
Take a small handful or a dessertspoon of the batter and fry in the hot oil until the bhajis are golden brown and crisp. Drain on kitchen roll. Repeat until all the mix is cooked.
For something more delicate you can cook the onion slices individually and then use as a garnish.
Once cooked and ready to serve squeeze over some fresh lemon to really bring out the flavours.
Onion Bhaji Recipe...
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Onion Bhajis - texture, flavour and moreishness beyond words
Angela's easy Onion Bhaji recipe...
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