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Onion bhajis

Name: Onion bhajis
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: For the bhajis:; 1 medium onion, peeled, halved and sliced very thinly; 225g chickpea flour; 1 tsp baking powder; 1 heaped tsp of ground turmeric; salt; pepper; 1 level tsp ground cumin; 4 tbsp chopped fresh coriander; sparkling water to mix; vegetable oil to cook in; For the sauce:; 225mls natural yoghurt; 2 tbsp chopped fresh mint; half a medium ripe mango, peeled and de-stoned OR; half a 410g tin of sliced mangoes well drained

Great as a starter or for lunch box.

Customer Rating:
4.0

(1 votes)

Posted by: Ruth
On: 28/11/2008

Cuisine

Indian

Time

30 - 60 mins

Skill Level

Confident

Serves

Courses etc.

Lunch Box
Nibbles and Snacks
Recipes for kids
Starters

You will need

Ingredient	Add
For the bhajis:
1 medium onion, peeled, halved and sliced very thinly		More products
225g chickpea flour		More products
1 tsp baking powder		More products
1 heaped tsp of ground turmeric		More products
salt		More products
pepper		More products
1 level tsp ground cumin		More products
4 tbsp chopped fresh coriander	Awaiting stock	More products
sparkling water to mix	Awaiting stock	More products
vegetable oil to cook in		More products
For the sauce:
225mls natural yoghurt	Available only in our Edinburgh shops	More products
2 tbsp chopped fresh mint		More products
half a medium ripe mango, peeled and de-stoned OR	Awaiting stock	More products
half a 410g tin of sliced mangoes well drained

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Pre heat the oil to 175 c
Make the sauce:
Place the mango and yoghurt into a liquidiser and liquidise until smooth.
Spoon into a bowl and stir in the chopped mint, cover and leave to marinate for about 1 hour out of the fridge.
Make the bhajis:
Place the finely sliced onion, chickpea flour, baking powder, spices, salt and pepper and chopped coriander into a large bowl and mix well.
Add enough sparkling water to mix the onion mixture into a wet, soft mixture.
The mixture must not be runny.
Pull off lumps the size of a small walnut, as it's quite nice to see the onion coming out of the batter.
Drop no more than 4-5 lumps into the hot oil. They will colour very quickly due to the turmeric.
Once they have cooked for 3 minutes, flip over and cook the other side until nice and evenly browned.
Drain well on kitchen paper and keep warm.
Let the oil come back to the right temperature and repeat the process with another 5 lumps.
To serve place on warm plates and drizzle over a little dressing and serve with a little green salad.