Onion Bhaji

We had friends over last night for a curry and tried my hand at making some onion bhajis.  For a first go they turned out alright!

Here is the recipe.  I put ours in the oven for 10 minutes after I had drained them on kitchen roll because the curry wasn’t quite ready and I think it crisped them up a little bit extra as well.

Onion Bhaji

Ingredients

2 free-range eggs

3 Onions, cut up in bit sized pieces

4oz Plain Flour

1 tsp Ground Coriander

1 tsp Cumin Seeds

1 tbsp Tumeric

Salt and Pepper

Vegetable or sunflower Oil for cooking

Instructions

Beat the eggs thoroughly together in a bowl with the salt and pepper.

Add the onion rings and mix well.

Add the flour, ground coriander, cumin seeds and tumeric and stir well to combine.  I find it best to get your hands in to mix everything though at this stage.  Messy but gives it a complete coating.

Heat oil in a deep-sided frying pan over a medium heat. When the oil is hot (this is very important you want to hear the mixture sizzle when it hits the pan)  add a large spoonful of the bhaji mixture and fry for 30-45 seconds, until golden-brown.

Turn the bhaji over and fry for a further 30 seconds, until crisp and golden-brown all over. Remove and drain on kitchen paper.  Repeat with the remaining bhaji mixture, refill the oil in the pan if it begins to run a bit low and again make sure the oil is hot before adding any mixture.

Later next week I’ll post up the recipe for Paratha’s – they are an Indian pan fried flat bread – extra yummy and they can be filled with all sorts!

Hope everyone is enjoying their Sunday!

Love

Claire

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