Does anyone know how to make authentic onion bajees?

Answer 1

Yes, you need Besan (Chick pea flour ....gram flour) from the Indian shops a little bicarbonate of soda, coriander leaves (daniya) salt green chilli chopped in minute pieces without seeds.2 Onions.

Pour a small basin full of besan mix with a little water until you get a thickish batter (dropping constituency) put a pinch of bicarbonate of soda and very few chopped leaves of coriander (NOT the stalks) add the minute pieces of chilli and then cut the onions into rings. Meanwhile have a deep pan of oil on the gas until it is hot but not smoking hot. Dip the onion slices one by one into the batter and fry in deep hot oil on a medium flame till they are a golden brown. We do not make the big clumps of onion in batter in India as they do here in England. They are also known as Pakoras . another recipe is this.

2 medium sized onions, 2-3 chillies finely chopped.
6-7 tablespoons of gram flour (esn) half teaspoon of chilli powder 2 rbs oil.. OIL for deep frying. Salt to taste. sufficient water to make batter.

Fnel chop the onions and the green chillies. Make a thick batter bhy mixing gram flower with the onions green chillies salt oil and water. Heat the oil and deep fry a tablespoon full at a time on a medium flame till golden brown. Put on paper towel to get rid of the excess oil. These go well with a coriander and mint chutney made up like this.l

A large bunch of coriander leaves (leaves only)Some fresh mint.One large onion and about four large tomatoes....a piece of fresh ginger , 5 or 6 pieces of large garlic 2 deseeded green chillies..... salt to taste Chop the onion and put in a blender with chopped tomatoes, garlic, ginger and chillies in that order with a little water. Blitz till you get a nice smooth paste This does not keep for more than 2 days.

Hope it works out for you. Enjoy. If you like Indian food get books by Premila Lal....they are not expensive and her food tastes really nice. dont get the books with the continental dishes in if you want authentic Indian food. Sorry the recipes given by the other two ladies are NOT authentic . I have NEVER heard of vinegar in a bhajjia in my life!!!!

Answer 2

Onion Bhaji
Yield: 0 Servings

Ingredients

2 onions
1 egg; beaten
1 1/2 c chick pea flour; besan -or-
-all
purpose fl
1/2 ts cumin; ground
1 pn cayenne
2 tb cilantro; fresh; chopped

Instructions

"These hors d'oeuvres are easy to make and can be shallow or deep
fried. Find chick pea flour (besan) at an Indian grocery store."
"Make sure vegetable oil is heated to 350F before adding food (bread
cube browns in 15 seconds or test with deep fry thermometer. Too cool
oil makes everything limp and greasy. Drain on a rack or paper towel
before serving. A wok makes an excellent deep fryer."

Cut onion in half and slice about 1/4 inch thick. Beat together egg,
flour and enough water to make a batter as thick as whipping cream.
Beat in spices. Let rest
15 minutes.

Stir onions into mixture and let sit 5 minutes.

Heat about 1 inch oil in skillet on high heat. when very hot, drop a
small mound of onion rings into oil. Press down slightly with
spatula. Fry on one side until crisp and brown, turn over and fry
second side. Remove bhajis as they cook. Keep warm in 200F oven. Pile
on platter with mango chutney. SERVES: 3-4

Answer 3

Onion Bhaji
An accompaniment for Indian dishes. It's sort of the Indian equivalent of onion rings. It's deep fried, and doesn't sit well for long, so it's important to sequence cooking it so it comes out of the fryer and goes onto the plate. As with any recipe I submit, the ingredient quantities are a baseline, not exact, and I recommend you adjust them to your taste and type.
2 onions (large yellow or white)
1/2 cup vinegar
2/3 cup flour
1 teaspoon cumin powder
1/2 teaspoon turmeric
1/2 teaspoon chili powder (optional)
1 teaspoon salt (or to taste)
1 quart vegetable oil
4-8 servings

1. Peel the onions and slice them so they form rings. Slices should be as thin as possible (1/8 to 3/16"). Cut the rings to form strands about 1-2" long.
2. Put onion in a large mixing bowl, add spices and salt and mix thoroughlly. Put about half of the vinegar in and gradually stir in the flour until it is possible to form 1 1/2 to 2" balls with the mixture. Use flour and remaining vinegar to adjust consistency.
3. Heat the oil in a suitable deep fryer or pan (careful to avoid overflow when placing food in the oil. Also have a large water-soaked towel nearby in case of spillage onto the burner). Heat to 350°F.
4. Form the onion/flour mixture into 1 1/2 to 2" balls and carefully place them in the oil using a metal spoon or suitable tool. Only fry enough at one time such that they don't stick to eachother. Fry to dark golden brown.
5. Remove cooked bhajis from oil and drain as with other fried foods. Serve on absorbent towel to soak up excess oil.

Answer 4

Indian people?