EASY ONION BHAJIS
Serve your crispy onion bhajis with cooling cucumber and mint raita as a snack, or eat alongside a homemade Indian curry. You'll be surprised by how easy they are to make
Provided by Lulu Grimes
Categories Side dish, Snack, Starter, Vegetable
Time 50m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Soak the onion in cold water while you make the base mix. Sift the flour and baking powder into a bowl, then add the chilli powder, turmeric, chopped chilli and a good sprinkling of salt. Mix in about 100ml of cold water to make a thick batter - add a splash more if it feels too stiff.
- For the raita, peel the cucumber and grate it into a sieve set over another bowl. Mix the remaining ingredients with some seasoning and the drained cucumber - squeezing out any extra moisture with your hands - then spoon into a small serving bowl.
- Drain the onion well and mix it into the batter. Heat about 5cm of oil in a wok or deep pan. Do not fill the pan more than a third full. Add a tiny speck of batter. If it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough for frying.
- Lower heaped tbsps of the bhaji mixture into the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp, so about 3-4 mins. Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the rest. Serve with the raita.
Nutrition Facts : Calories 86 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
BAKED ONION BHAJIS
A healthier alternative to the deep-fried onion bhajis you find in Indian restaurants. These are baked and exceedingly tasty. They are sweet, tender and very Moorish. Serve hot as an appetizer or starter.
Provided by honeyandspice
Categories Appetizers and Snacks
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
- Heat 2 teaspoons oil in a skillet over medium heat. Add onions; cook and stir until translucent, 6 to 8 minutes. Sprinkle in chili powder and mix. Add turmeric, 1/2 teaspoon coriander, 1/4 teaspoon cumin, and 1/4 teaspoon ginger. Stir well and remove from heat.
- Combine chickpea flour, 1/2 teaspoon cumin, 1/2 teaspoon coriander, and salt in a bowl and mix well. Mix in the onions and tomato puree; add a little water until mixture is wet and easy to stir.
- Drizzle 1 teaspoon olive oil onto the prepared baking sheet. Place 2 tablespoons of the onion mixture onto the baking sheet for each bhaji; flatten slightly with the back of a spoon.
- Bake in the preheated oven for 20 to 25 minutes. Drizzle remaining oil over the bhajis and continue baking until golden brown, about 25 minutes.
Nutrition Facts : Calories 60 calories, Carbohydrate 6.8 g, Fat 3.3 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 30.3 mg, Sugar 2.3 g
ONION BHAJI
The perfect finger food or side dish for your favorite curry. You can use the batter recipe to make other bhaji variations with other vegetables instead of, or in conjunction with, onions! Serve hot with raita or chutney as a dip.
Provided by julmagic
Categories Appetizers and Snacks
Time 25m
Yield 4
Number Of Ingredients 18
Steps:
- Heat olive oil in a skillet over medium heat and cook onions until soft and translucent without browning them, about 5 minutes.
- Add turmeric, coriander, cumin, ginger, and chili powder and stir in evenly until onions take on a uniform color. Remove from heat.
- Put onions in a mixing bowl. Combine flour, garam masala, salt, coriander, garlic, turmeric, cumin, and saffron in a small bowl. Add spice mix to the onions and mix until well coated. Stir water and tomato paste together in a bowl and pour over onion mixture. Stir everything together. Batter should be easy to stir but not sloppy or sticky. Add more water, 1 teaspoon at a time, if batter is too sticky.
- Heat oil in a large saucepan to 350 degrees F (175 degrees C). Add a large spoonful of batter to the hot oil and deep fry for 30 to 45 seconds. Turn bhaji over and fry until golden brown and crispy, another 30 seconds. Remove and drain on paper towels. Repeat with remaining batter.
Nutrition Facts : Calories 213.4 calories, Carbohydrate 18.6 g, Fat 15.5 g, Fiber 3.8 g, Protein 2.4 g, SaturatedFat 2.1 g, Sodium 329.3 mg, Sugar 5.2 g
BAKED CARROT & NIGELLA SEED BHAJIS WITH RAITA
A healthy baked carrot alternative to much-loved Indian side dish onion bhajis. Serve these golden, crispy snacks as part of a thali or curry feast
Provided by Sophie Godwin - Cookery writer
Categories Side dish, Starter
Time 55m
Yield Serves 12, as a snack or canapé
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6.Line one large or two medium baking trays with baking parchment.
- Mix all the ingredients for the carrot bhajis, apart from the carrot and oil, together in a large bowl to form a thick batter. If the mixture looks a little dry add a splash of water. Stir in the sprialized carrots, cutting any large spirals in half, and season.
- Dollop 12 spoonfuls of the mixture onto the baking tray, leaving enough space to flatten the bhajis with the back of a spoon. Drizzle over the oil and bake for 25 mins or until golden brown, flipping the bhajis halfway.
- While the bhajis are cooking, squeeze any excess moisture from the cucumber using a tea towel then combine all the ingredients for the raita together in a small bowl, seasoning to taste. Serve alongside the baked bhajis.
Nutrition Facts : Calories 70 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
ONION BHAJIS
Delicious onion bhajis made easily at home with plain flour and spices. An Indian classic which is perfect served with dips or alongside curry.
Categories Take-Away Recipes
Time 10m
Number Of Ingredients 9
Steps:
- Slice the onion(s) into thin strips - make them as thin as you can
- Then, in a bowl combine the flour and spices
- Add water, 1 tbsp at a time, until a thick batter is formed
- Add the sliced onions into the batter and mix to thoroughly coat each piece
- Next, pour oil into a deep-frying pan, to cover the bottom of the pan
- Heat oil to 190C - test this by dropping a little bit of the batter into the oil, it should rise to the top and bubble. Once this happens, take a tbsp of the bhaji mix and drop it into the oil, one at a time, to form the bhajis
- Cook each bhaji for 2 minutes on each side
- Once browned and cooked, remove from the oil and turn the heat off
- Place the bhajis on some kitchen roll to drain off any excess oil
- Serve with dips as a starter, or alongside curry for a delicious side dish
Nutrition Facts : Calories 66 calories, Carbohydrate 8 grams carbohydrates, Fiber 1 grams fiber, Protein 1 grams protein, ServingSize 1, Sugar 1 grams sugar
EASY ONION BHAJIS RECIPE
Steps:
- PREPARE THE ONIONS - Peel the onion, wash and cut the onions in to thin slices. Cut them into halves again.
- MIX THE INGREDIENTS - In a mixing bowl, all all the dry ingredients - onion, flour, spices and salt.Mix them with clean hands and allow them to sit for at least 20 minutes ( or longer - up to 1 hour )
- ONION BHAJI BATTER - After 20 minutes, squeeze the onions with your hands to release the water. Combine the mixture together to form a thick batter. If you feel the batter is too dry, add 1 teaspoon of water at a time until the batter coats the onions well.
- If you feel, during the process of frying the batter has gone a bit watery, you can add 1-2 tsp of gram flour too.
- FRYING THE BHAJIS - Heat Oil Check if your oil is sufficiently hot by adding a pinch of the onion bhaji batter. If it bubbles up immediately, you know the oil is ready for frying the remaining Onion Pakora.
- Using a spoon or clean hands, add small onion bhaji batter portions into the oil and fry for 3-4 minutes. Flip the bhaji's once they are light brown on one side and fry until they are brown all over and evenly cooked.
- Check if they're cooked inside and the bhaji is not wet. Drain the fried fritter on a kitchen roll or absorbent paper to soak up any excess oil.
- SERVE - Serve with your favourite coriander chutney or raita.
- STORE & REHEAT - Store any leftover onion bhaji's in an airtight container and refrigerate upto 3 days. To reheat, place them on a baking tray and cook in a preheated oven at 150C for 10-15 minutes.
Nutrition Facts : ServingSize 16 g, Calories 72 kcal, Carbohydrate 5.3 g, Protein 1.6 g, Sugar 1.4 g, Fiber 1.1 g, Sodium 5 mg, SaturatedFat 0.9 g, Fat 5 g
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