Onion Bhaji
A delicious Indian snack, crispy on the outside and soft on the inside, with a savoury and slightly spicy flavour. You won't be able to stop at one!
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Servings: 12 bhajis
Equipment
- TM5 or TM6
- wok for deep frying
Ingredients
- 2 large brown onions sliced
- 1 clove garlic peeled
- 3 cm piece ginger peeled
- 1 green chilli cut into 3, deseeded if desired
- 1 tsp ground coriander
- 1 handful fresh coriander leaves and stems
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¾ tsp salt
- 125 grams chickpea flour
- ½ tsp baking powder
- 1 tbsp lemon juice
- 150 grams cold water
- vegetable oil to deep fry
- fresh coriander and sliced green chilli to garnish
Instructions
- Add garlic, ginger, chilli and fresh coriander to Thermomix Bowl and chop 3 seconds speed 5. Scrape down sides of bowl.
- keeping water to one side, add remaining ingredients to Thermomix Bowl, and combine 8 secs/reverse/speed 2.
- Set Thermomix to reverse/speed 3 and slowly pour some of the water through the hole in the lid until you have a thick batter that coats the onions, (you can look at it as you pour). you may not use all the water.
- Heat oil in a wok until it reaches approx 180℃. You will need enough oil to over the bhajis, around 7cm deep.
- Take 1 heaped tbsp of the onion mix and squish it into a ball in your hand, and using a spoon carefully drop it into the hot oil, be careful the oil will bubble. Add more but don't crowd the wok, overcrowding will lower the oil temp and result in oily bhajis. Yukky!
- Scrunch some sheets of kitchen paper into a ball and place on a plate. Remove bhajis from wok when golden brown (about 3- 4 mins) and drain on kitchen paper.
- Serve in a pretty share dish sprinkled with a little salt flakes, chopped coriander and finely chopped green chilli.