onion bhajis?

Question

how to make

Answer 1

Ok,
these are pretty easy to make.
Cut 1 medium sized onion into thin slices.
Take bengal gram flour, i don't know the exact amount
so just
approximate. Mix water in this until the consistency
is such
that it pour out thick. Add a little salt & some
red chilli
powder (if u like it spicy).
Heat some (actually 1 cup) oil in a small wok or frying
pan.
Dip the onion in the batter & then insert it into
the oil when
the oil begins to send out strong fumes. Let it fry
in the oil
for some time & then turn it around. Actually,
the first one
usually gets screwed up, so go ahead & keep trying.
You can use the following vegetables instead of onion:
bell peppers
potato
raw bananas
ripe bananas (yum)
Cauliflowers
Spinach
Peanuts
You can even use bread instead of onion if u like.
That tastes
really good. :-)
Hope this helped.
Cheers
P.S. You could even use a mixture of all the veggies.
Also
instead of deep frying in oil, my roommate & I do
the foll:
Take a small non-stick vessel, pour a little oil in
it. Let it
head & spread on to all the sides. Then our in
yur batter. Just
like fried egg actually. Turn it around once the top
side is one
& most important, cook on slow fire.


Your Welcome !!!! :)

Answer 2

Don't you hate it when people like Jeaner take credit for recipes as their own (don't name a source) when it is obviously from the first web site they found????

http://www.bygsoftware.com/notes/Deep_Fried_Onion_Bhajis.htm
Deep Fried Onion Bhajis
This recipe serves six

* An electric deep-fat fryer containing vegetable or groundnut oil, and heated to 180c. Or a wok filled to around one-third — about l ltr (1.75 pt) of oil — and heated over a fairly high flame - a 2.5cm cube of bread should take just over a minute to brown when the oil is at the right temperature;
* Six plates lined with paper serviettes, doilies or napkins
* Six small serving bowls for the yoghurt.

For the bhajis

* 1 75g (6oz) gram or besan (chickpea) flour
* 60g (2’/40z) rice flour
* l tbsp toasted sesame seeds (optional)
* l tbsp poppy seeds (optional)
* 1/2 level tsp hot chilli powder (or cayenne pepper)
* 1/2 level tsp turmeric
* 1 rounded tsp ground coriander
* 1 rounded tsp fine sea salt
* About 200ml (7f I oz) cold water
* 2 large mild onions, peeled, halved and finely sliced
* Preheat the oven to 130c for keeping the bhajis warm

For the yoghurt dip

* About 275m1 (lOfI oz) plain, thick yoghurt
* Small handful fresh mint leaves, finely chopped
* Medium handful fresh coriander leaves, finely chopped
* 1 tsp hot chilli sauce, or more to taste (optional)
* Fine sea salt and freshly ground black pepper

Process:

* Mix all the yoghurt ingredients in a bowl and season to taste.
* Divide among six small serving bowls. Leave to one side.
* For the bhajis, mix all the dry ingredients together thoroughly in a large bowl.
* Pour in most, but not all, of the water, and stir thoroughly.
* The batter should be very thick but just pourable, so add a little more water, if necessary.
* Now tip in the onions and, again, stir thoroughly until they are completely coated with batter.
* To cook, drop tangerine-sized spoonfuls of the mixture into the hot oil.
* After about 3-4 minutes the bhajis should be crisp and golden brown all over - you might need to turn them halfway through.
* Take them out with a pair of tongs and drain them well on a pad of kitchen paper.

Answer 3

onion bhajis

Ingredients

100g / 4oz Chick-Pea Flour or Gram Flour
1/4 teasp Chilli Powder
1/2 teasp Turmeric
1/2 teasp Baking Powder
Salt
1/2 teasp Ground Cumin
1 Large Onion, halved and thinly sliced
1 Green Chilli, deseeded and finely chopped
25g / 1oz finely chopped Fresh Coriander
Cold water to mix
Vegetable oil for deep frying

Method
Sift the flour, chilli, turmeric, cumin, baking powder and salt into a large mixing bowl. Add the chopped coriander, onions and chillis and mix well.
Preheat the deep fat fryer to 180ºC / 350ºF.
Gradually add enough water to the flour mixture to form a thick batter mixing very well so the onions are well coated.
Very carefully drop spoonfuls of the mixture into the hot oil and fry until keep warm whilst you cook the remaining bhajis.
Drain well on kitchen paper and serve very hot.
Makes 10 -12

Answer 4

http://answers.yahoo.com/question/index?qid=20060816012702AAw5YkG