how to make onion bhaji?

Answer 1

Onion Bhaji

2 onions
1/2 tsp. cumin, ground
1 egg, beaten
1 portion cayenne
1 1/2 cups chick pea flour, besan
2 tbs. cilantro, fresh, chopped
1 cup cold water, approx.

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.

enjoy!!

Answer 2

Try the following

Onion bhajis
1 onion, sliced
2 tbsp plain flour
1 free-range egg
1 tbsp curry powder
1 tbsp Greek-style yoghurt
oil for frying

Method
1. Mix all of the ingredients together except for the oil.
2. Heat the oil in a large frying pan. Place a large spoonful of the mixture in the pan.
3. Fry for 2-3 minutes on each side or until crisp and golden.
4. Repeat with the rest of the mixture.
5. Drain on some kitchen paper and serve.

or Onion bhajis
vegetable oil, for deep-frying
1 red onion, peeled and sliced
small handful fresh dill
½ tsp turmeric
110g/4oz self-raising flour
1 tsp cumin seeds

1. Preheat a deep-sided pan one-third full of vegetable oil to 180C/350F.
2. Place the red onion, dill, turmeric, flour, and cumin seeds in a large bowl. Mix well to combine.
With wet hands, shape the mixture into four rustic rounds.
3. Deep-fry in the hot oil for 2-3 minutes, or until crisp and golden.
4. Remove with a slotted spoon and drain on kitchen paper.
5. Serve immediately

or Onion Bhajjias
2 onions
4 tablespoons gram (chick pea) flour
2 teaspoons oil
1 teaspoon baking powder
2 fl oz water
½ teaspoon salt
1 level teaspoon turmeric
2 teaspoons ground cumin
1 teaspoon garam masala
- oil, for deep frying

METHOD:
Peel the onion and chop it into small pieces.
Make the batter with rather less water than above (so that it has a "gluey" consistency), adding more if necessary. Stir in the onion.
Heat the oil and, when ready, drop in a ping-pong ball sized blob of mixture off a dessertspoon, frying a few at a time.
Cook until golden brown and very crisp on the outside. Drain on kitchen paper and serve at once

Answer 3

Ingredients: 2 large onions, 2/3 Cup chickpea flour (go to an Indian grocery for this - it might be labelled "besan"; pronounced bay-sun) red chilli powder, turmeric, organo seeds (labelled "ajwain" in Indian grocery), salt, oil for deep frying.

Peel and halve onions lengthwise and then slice lengthwise into 1/8 inch slices. Set oil to heat in deep fryer. Mix about 2/3 C besan with salt, chilli powder and turmeric to taste. Crush a very large pinch of oregano seeds in the palm of one hand with the thumb of the other to release aroma and add to the besan mixture. Add water to make a thick pancake like batter and then dilute with a tablespoon of water at a time to get to a heavy cream consistency. Check if oil is hot by dropping a tiny bit of batter in oil - The batter should immediately sizzle and rise to the top. Using a clean dry utensil, quickly but carefully add about 2-3 tablespoons of this nearly smoking hot oil to the batter. It will sizzle - carefully whisk it into the batter. (Adding hot oil makes the bhajis crisp.) In batches, add about 1/4 of the sliced onions into the batter to coat and drop clumps of battered slices into the hot oil. Do not overcrowd or they'll all stick together and form one big bhaji. Fry, turning occassionally until uniformly browned as in above picture. Drain and gobble that batch while you work on the next batch! If I was way off on the amount of besan needed for 2 large onions, you'll find out. ;)

Answer 4

2 large onions
1tsp ginger, finely minced
1tsp fresh green chillies, minced
1tsp whole cumin seeds
1tsp garam masala
2tbls gram flour
½ tsp salt.

1. Peel and half the onions then slice the onion halves into thin slices, but not to thin.

2. Place the onions, ginger, chilli, cumin, garam masala in a bowl and mix well. Leave to stand for 2/3 minutes.

3. Then add the salt and mix, next blend in the gram flour a little at a time. There should be enough moisture from the onions to form a sticky mixture. If not then let the mixture stand for a 1/2 minutes. The salt will draw out the water from the onions. You can add 1tbls of water if it is still to firm, but the mixture should not be runny.

4. Form in to patties and shallow fry until golden brown.

Answer 5

With a lot of onions and a lot of hajji bhaji-ing..
Couldn't resist. (smile)

Answer 6

try a drop of whiskey they taste better.

Answer 7

i'm hungry now!