Onion Bhaji

Onion Bhaji

Ingredients 

140g gram flour
1 tsp ground cumin
ltsp ground turmeric
ltsp bicarbonate of soda
1/2 tsp chilli powder
2tsp lemon juice
2tbsp vegetable or groundnut oil, plus
enough for deep-trying
2-8 tbsp water
2 onions, thinly sliced
2tsp coriander seeds, lightly Crushed
(Makes 12)

Preparation

Sift the gram flour, salt, comb, turmeric, bicarbonate of soda and
chilli powder into a large bowl.

Mix in the lemon juice and on and then very gradually stir in just enough water to form a batter with a similar consistency to that of single cream.

Now mix in the onions and the crushed coriander seeds.

Heat enough oil for deep-frying in a wok or deep-fat fryer until it reaches 190C or until a cube of bread browns in 30 seconds.

Without overcrowding the pan, drop in spoonfuls of the onion mixture and fry for 2 minutes.

Then use tongs to flip the bhajis over and continue frying for a further 2 minutes or until golden brown.

Immediately remove the bhajis from the oil and drain well on kitchen paper Fry the remaining batches of bhajis and serve with chutney or pakora sauce.



Pakora Sauce

Ingredients 

250 m1 natural yoghurt
salt to taste
5g red chili powder
15g ready-made mint sauce
100g tomato ketchup

Preparation

Pour the yoghurt into a large bowl, add the salt andmix. Add the
chili powder, mint sauce and ketchup and mix everything together
thoroughly.

Refrigerate and Serve chilled


Mint and Coconut Chutney

Ingredients

50g fresh mint leaves, finely chopped
6tbsp desiccated. dry, unsweetened shredded coconut
1 tbsp sesame seeds
1/4 tsp salt
175m1 natural yoghurt


Preparation

Put all the ingredients into a food processor and blend until smooth.

Transfer the chutney to a jar, cover and chill until needed.

Especially good served with lamb tikka or lamb samosas.