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
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
ONION BHAJI
Homemade onion bhajis are well worth the effort, they're great as a starter for an Indian feast.
Provided by BBC Food
Categories Starters & nibbles
Yield Serves 4-6
Number Of Ingredients 6
Steps:
- Beat the eggs in a bowl.
- Add the onion rings and mix well.
- Add the flour, ground coriander and cumin seeds and stir well to combine.
- Heat the oil in a deep-sided frying pan over a medium heat. When hot 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, replenishing the oil in the pan if it runs low and allowing it to heat up again after a new addition.
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
HOW TO MAKE BRITISH INDIAN RESTAURANT (BIR) STYLE ONION BHAJIS
Time 1h
Number Of Ingredients 10
Steps:
- Cut the onions in half and then finely slice them. Mix the salt into them and set aside for an hour or so.
- After an hour the onions will be limp and moist. Add the remaining ingredients to the onions, being careful not to add to much gram flour. You should easily be able to pick up a ball of the onion mixture.
- Divide the mixture in to small bhajis.
- Heat some oil for deep frying to 160c (320f).
- When this heat is reached, cook the bhajis in batches until they turn light brown. Transfer to a plate while you cook the remaining bhajis. At this stage, you are not cooking the bhajis through. You just want to get them started.
- Turn the heat up until your oil reaches 180c ((356f)
- Add 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 excess oil and serve hot.
- If not serving immediately, place in a warm (not hot) oven.
ONION BHAJI
Finely sliced onion smothered in a simple, fragrantly spiced batter and fried to crispy perfection. They're also naturally gluten free!
Provided by Nicky Corbishley
Categories side dish
Time 20m
Number Of Ingredients 17
Steps:
- You can keep cooked batches warm in a warm oven (approx. 130C/250F) whilst cooking the remaining bhajis.
Nutrition Facts : Calories 121 kcal, Carbohydrate 9 g, Protein 3 g, Fat 8 g, SaturatedFat 6 g, Sodium 313 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
ONION BHAJI
Golden, light, and perfectly crispy Indian onion bhajis made from scratch! A great gluten-free and vegan snack or starter that you can easily make in 20 minutes.
Provided by Diana
Categories Appetisers
Time 20m
Number Of Ingredients 11
Steps:
- Make the batter, mix all of the dry ingredients in a mixing bowl with water to create a batter with a consistency similar to heavy cream (double cream in the UK). You might need to add more water than written in the ingredient list above.
- Slice the onions into thin slices and separate them just a little.
- Add the onions to the batter.
- Stir the onions with the batter so that it coats the onion slices well.
- Heat canola or vegetable/corn oil to 355°F (180C°), then using 2 spoons of your hands start dropping clusters of onions in the batter (about 3-4 at a time), and fry for 3-4 minutes or until golden brown and crispy.
- Using a spider or slotted spoon, remove the bhajis from the oil, and place on a plate lined with paper towels. Enjoy hot on their own, or serve with a yogurt mint raita.
Nutrition Facts : Calories 104 kcal, Carbohydrate 6 g, Protein 2 g, Fat 8 g, SaturatedFat 1 g, Sodium 201 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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
ONION BHAJIS
Steps:
- Put the sliced onion, garlic ginger paste, coriander seeds, cumin powder, garam masala, red chilli powder, turmeric, dried fenugreek leaves, sea salt, fresh coriander leaves and fresh lemon juice or lemon dressing in a large bowl. Mix well and set aside for 1 hour.
- Heat the oil for deep frying to about 160c/320f. If you're using a deep fat fryer with a basket, remove the basket before heating the oil (the bhajis would stick to the basket).
- Add 50g of the gram flour and all the rice flour to the onion mixture and mix thoroughly, adding a little of the water until the mixture thickens slightly and slides slowly off a spoon (add the remaining gram flour if needed). Using two spoons, carefully add the bhaji mix to the hot oil, 1 heaped tablespoon at a time (the mix should be enough for 4-6 bhajis depending on size). Fry the bhajis for about 5 minutes, turning them occasionally until just beginning to colour. Use a slotted spoon to remove the bhajis from the oil and set aside on a plate to cool completely. At this stage the bhajis can be finished immediately, or covered and set aside in the refrigerator for up to 24 hours.
- To finish the bhajis, heat the oil for deep frying to about 180/350f. Carefully place the bhajis in the hot oil and fry for about 2 minutes until heated through, golden and crispy. Remove from the oil with a slotted spoon, and place on a plate lined with kitchen paper to drain off excess oil.
- Season the bhajis with a little sea salt and serve with pink pakora sauce.
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- Preheat the oven to 180ºC. Peel and cut the red onions into thin slices. Peel and cut the sweet potato into manageable chunks, and grate using a mandolin or a normal cheese grater. Be sure to follow product safety instructions carefully if using a mandolin, to avoid injury.
- Put the onions and sweet potato into a large bowl, then add the two beaten eggs, salt and pepper and the spices
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- Place the flour, baking powder, salt, cumin, tumeric, chili, cilantro, and lemon juice in a large bowl and whisk to combine. Add in the water.
- Once you've got a thick batter, add the onions slices and stir to coat with the batter. I find this step is easiest if you just mix with your hands.
- Heat a large wok on the stove top on a medium heat and melt enough coconut oil so that you've got about a half inch layer of oil.
- Carefully drop tablespoons of the batter into the hot oil cooking about 3-4 bhajis at a time. Fry for about a minute on each side and then flip the bhajis to get the other side until golden. Remove each bhaji with a slotted spoon and place on a plate lined with a paper towel to drain the excess oil. Continue until all of you batter in gone.
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