Click on the image, above to submit to Pinterest.
Onion Bhajee
Onion Bhajee is a modern British Indian Restaurant (BIR) recipe for a classic starter of deep-fried onions cooked in a spiced gram (chickpea) flour batter which are double-fried for extra crispiness. The full recipe is presented here and I hope you enjoy this classic British version of: Onion Bhajee.
prep time
40 minutes
cook time
20 minutes
Total Time:
60 minutes
Makes:
15
Rating: 
Tags : BIR CurriesVegetarian RecipesSpice RecipesBean RecipesBritish Recipes
This is the classic British Indian Restaurant (BIR) recipe for crisp onion bhajis that can be served as either an accompaniment or a vegetarian starter. Here the bhajis are double cooked at different temperature to give you the best, crispiest, bhajis you have ever tasted.
Ingredients:
3 large white onions, halved and finely sliced
Oil for deep frying
1 tsp fine sea salt
1 tbsp garlic paste
3 green chillies; pounded to a paste
1 tbsp
Panch Phoron
1 tsp chilli powder
4 tbsp rice flour
140g [1 cup + 2 tbsp] (approx) sifted gram (chickpea) flour
3 tbsp finely-chopped coriander (cilantro) leaves
Method:
Place the onions in a bowl, mix in the salt and set aside to drain for an hour or so.
Once the hour is up, the onions will be limp and moist. Add the remaining ingredients to the onions, being careful not to work in too much gram flour. When mixed properly, you should easily be able to pick up a ball of the onion mixture.
Divide the mixture into 15 small bhajis, arranging them on plates or a lined baking tray.
Heat some oil for deep frying in a wok, large pan or deep fryer to 160°C (320°F). When the oil reaches temperature, drop in the bhajis in batches (do not add too many or the oil will cool and the bhajis will not be crisp), cooking until they turn light brown. Use a spider or slotted spoon to transfer the cooked bhajis to a plate lined with kitchen paper while you cook the remainder. Note that at this stage, you are not cooking the bhajis through. You just want to get them started.
Increase the heat to 180°C (356°F). When the oil is hot, drop in the bhajis in batches and cook for a further couple of minutes until they are crispy and deep brown in colour.
Transfer with a slotted spoon to paper towels to drain any excess oil, Serve hot.
If not serving immediately, you can keep them warm (and crisp) in a warm (not hot) oven.
