Onion Bhaji Recipes... suggestions please?

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.



Balti Dip

200 ml plain yoghurt
1 tsp mango pickle
1 tsp mango chutney
1/2 tsp lemon juice
1 tsp fresh coriander, chopped
1/4 fresh green chilli, chopped
1 tsp concentrated mint sauce
1 tsp sugar
pinch salt
pinch chilli powder

Put all the ingredients except the yoghurt in a blender or food
processor and liquidise until smooth. Add the yoghurt and blend
to a smooth pale green dip with speckles of dark green.

For extra kick, substitute lime pickle and lime chutney for mango.
Add an extra teaspoon of sugar to offset the bite of the lime.

Answer 2

Ingredients
For the bhaji:
1 onion, peeled
1.25g/¼tsp coriander seeds
1.25g/¼tsp cumin seeds
1.25g/¼tsp chilli flakes
50g/2oz plain flour
1 tbsp baking powder
vegetable oil, for deep frying
For the raita:
55g/2oz Greek yoghurt
1 tbsp chopped fresh mint



Method
1. Heat a deep-fat fryer to 190C/375F or fill a large pan one-third with vegetable oil. To test if oil is at the correct temperature, drop a small cube of bread in the oil. If it sizzles and turns golden the oil is ready to use. (CAUTION: hot oil is very dangerous. Do not leave unattended.)
2. Chop half the onion and slice the remaining half.
3. In a medium bowl mix all the ingredients together. Squeeze the onion to release the juice and bind the ingredients together.
4. Divide the mixture into four quenelles and deep-fry until crisp and golden.
5. To make the raita, mix the ingredients in a small bowl.
6. Serve the bhajis with the raita.

Answer 3

Don't know about Bhaji's but try this - Pokara

Boils some potatoes and mash - Gently fry some onion slices until soft and clear - mix into the mash and add Curry Powder a little at a time until you get the desired taste - sample the mash to judge best - then scoop the mix into balls about 1- 1 1/2 inch round and deep fry -

Lovely

Answer 4

Try the following
Onion Bhajis

100g/3½oz white onion, chopped
25g/1oz spinach, chopped
35g/1¼oz chickpea flour (also called gram flour)
1 tsp fresh root ginger, finely diced
1 tsp coriander seeds, toasted and ground
½ green chilli, de-seeded and finely diced
pinch salt
pinch red chilli powder
pinch turmeric
sunflower oil, for frying
chaat masala, to serve (optional)

Method
1. Mix the onions, spinach, chickpea flour, ginger, ground coriander seeds and green chilli together with enough water to bind into a thick batter mixture.
2. Add the salt, chilli powder and turmeric and mix thoroughly.
3. Heat the sunflower oil in a wok for frying. The oil should come about 2.5cm (1 inch) up the sides of the wok.
4. Gently drop a little of the bhaji mixture into the hot oil to test it's hot enough.
5. When ready, place golf-ball sized amounts of the mixture into the oil. Reduce the heat and fry gently until golden in colour.
6. Remove from the oil and drain on kitchen paper.
7. Increase the heat of the oil and return the cooked bhajis to the wok and fry for a second time until crisp and golden brown.
8. Sprinkle with chaat masala, if you like, and serve

or Onion bhaji
1 onion, peeled and sliced
100ml/3½fl oz milk
2 tbsp medium curry powder
2 tbsp plain flour
oil for deep frying

Method
1. Soak the onion in the milk for five minutes.
2. Heat the oil ready for deep frying (CAUTION: Hot oil is very dangerous. Do not leave unattended).
3. Mix the curry powder and flour together in a bowl. Remove the onion from the milk and coat it in the curry powder and flour mix.
4. Deep fry the onion for five minutes or until soft and golden brown. Drain and serve

or 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

Answer 5

This is a good recipe. The use of gram (chickpea) flour makes the bhaji lighter than if you use plain flour.

http://www.mamtaskitchen.com/recipe_display.php?id=12974

The whole site is very good for all Indian dishes.

Answer 6

asda do good bhajis for less than a pound and you can freeze them