how do you make onion bhajies?

Answer 1

Onion Bhaji with Mint Raita

Serves 2-4



Preparation time less than 30 mins

Cooking time less than 10 mins







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 2

Try the following

Onion Bhaji

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

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.

or Onion Bhajia
2 level cups Natco Gram Flour
1 tsp Natco Cumin Seeds
1 tbsp freshly chopped coriander
1 tsp salt
1/2 tsp Natco Chilli Powder
1/4 tsp bicarbonate of soda
2 medium onions finely chopped

Method:
1 Mix ingredients in a bowl with 1/4 pint of water, mix to a thick batter.
2 Set aside for 5 minutes.
3 Take a heaped tablespoon of mix and drop carefully in hot oil in a deep fryer.
4 Fry for about 3 minutes until bhajias become crisp and golden.
5 Drain thoroughly on kitchen paper.
6 Serve as a starter or part of a main meal

Answer 3

Hi, Here is the secret! I have been using this for years and told other people! This really works and when i show people they did not realise. I got shown this from a chief in London. Forget water, glasses and chilling the onion... The onion has all chemical in the root part of the onion. So a quick method i use. 1. Peel all the outside of the onion and leaving the root alone. 2. Put the onion on its side and cut 3 time equal although not to the root! 3. rotate the onion and cut 3 time again. 4. I am right handed so cutting from right to left and leave about 2cm were the root is. 5. You should be left with diced onion and then the root. 6. Through the root away and NO SMELL!!!! Works with white and red onions.

Answer 4

Makes:
15-20 Bhajis

Preparation Time:
10-minutes.

Cooking Time:
Approx 5 minutes.

Ingredients:
5 medium sized Onions
1 fresh Green Chilli
2 tsps Garlic paste
200g Gram flour (Besan/Chickpea Flour)
100g Rice Flour
½ tsp Baking Powder
2 tsp Curry Powder
¼ tsp Chilli Powder (or to taste)
2 tsps Ground Cumin
1 tsp Ground Coriander
Salt and Pepper to taste
Water

Instructions:
1. Finely chop one of the Onions and the Green Chilli.

2. Sieve the Gram and Rice Flour into a large bowl and add the Curry Powder, Chilli Powder, Ground Cumin, Coriander, Garlic, Salt and Pepper. Now add the finely chopped Onion and Chilli.

3. Slowly add water, whilst stirring the mixture, until you get a thick batter.

4. Now, coarsely chop the remaining 4 Onions and add them to the batter. Mix well, and leave to stand for 10-minutes.

5. Heat a Deep Fat Fryer to 190C – and carefully lower 3 or 4 golf ball sized Bhaji’s into the oil. Remove when crisp and brown.

Answer 5

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 ( a ground spice mixture available from many Asian grocers - 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.

Answer 6

2 onions
1 egg; beaten
1 1/2 cup chick pea flour; besan -or- all purpose fl
1/2 teaspoon cumin, ground
1 pinch cayenne
2 tablespoon cilantro, fresh; chopped




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 7

ingredients:

- 1 telephone
- 1 indian take-away order leaflet
- 2 hands, preferably washed
- a pair of keen eye balls, freshly cleaned
- 1 voice, soft, blurred (optional)
- a few pieces of lose change from an old jean pocket, preferbly with fluffs and dirt on

Method:
1. carefully, using index finger and thumb of each hand, pick up and open the take-away leaflet
2. eye-ball down the list of take-away items until you find "onion bhaji"
3. using one hand, pick up the telephone receiver and the other hand's index finger, dial the telephone number on the take-away leaflet
4. upon hearing sound at the other end of the telephone, mutter "onion bhaji" in soft, blurred voice
5. put telephone down and tap fingers on the pile of lose change. Wait around 30 minutes.
6. Once door bell rings, using index and thumbs of each hand, pick up lose change.
7. Open door to onion bhaji, and throw change into the face of delivery man.

ENJOY!!!

Answer 8

Just make a batter with chickpea flour instead of wheat and add sliced onions to the mix. Drop tablespoonsfull in hot deep fat fryer to cook, not forgetting to turn them to get an even colour.

Answer 9

Hope this link helps

Answer 10

phone your local indian? easier and you wont need to wash up x