My Onion Bhajis
My Onion Bhajis

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, my onion bhajis. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Add the sliced onions into the batter and stir through until they are coated well in the thick batter. Take large spoonfuls of the coated onions and carefully place into the hot oil. Golden, light, and perfectly crispy Indian onion bhajis made from scratch! The key to a great onion bhaji is to slice the onion very finely - this is important so the onion has time to cook within the batter when frying.

My Onion Bhajis is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. My Onion Bhajis is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have my onion bhajis using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make My Onion Bhajis:
  1. Prepare 2 onions, chopped in halves then into strips,
  2. Get 70 g plain flour,
  3. Take 5-6 tbsp water,
  4. Prepare 1 tsp turmeric,
  5. Get 1 tsp ground coriander,
  6. Make ready 1 tsp caraway seeds, ground, (I use mortar & pestle),
  7. Get 1/2 tsp ground cumin,
  8. Take 1/2 tsp smoked paprika,
  9. Prepare Salt and pepper to season,
  10. Take Cooking oil, enough to cover 1 inch of saucepan (see tip)

Sift the flour and baking powder into a bowl, then add the chilli powder, turmeric, chopped chilli and a good sprinkling of salt. It is thought that the word "Bhaji" originally meant a vegetable curry. In the Gujarati language "Bhaji" means spinach. The very slight difference of "Bhajiya" means a fried fritter.

Instructions to make My Onion Bhajis:
  1. Pour the oil into a large saucepan and heat until the oil is hot enough that it sizzles if you drop a tiny bit of onion in there. The temperature should be around 170 C.
  2. Combine all of the dry ingredients together then stir to combine. Then, add in a couple of spoons of water and stir, add more water bit by bit until a thick gloopy batter is formed with no lumps remaining. It's crucial to not make the batter too thin here, as it needs to adhere and stick to the onions well.
  3. Add the sliced onions into the batter and stir through until they are coated well in the thick batter. Take large spoonfuls of the coated onions and carefully place into the hot oil. Fry for around 3-4 minutes each side in batches until crispy and golden in colour. I did three at a time, try not to overcrowd the pan otherwise they'll stick together and the oil will reduce in heat.
  4. Very carefully remove using a slotted spoon, and leave upon some kitchen towel to soak up any excess cooking oil. Once cooled slightly, eat and enjoy! :)

In the Gujarati language "Bhaji" means spinach. The very slight difference of "Bhajiya" means a fried fritter. Leftover onion bhajis are great cold the next day with leftover Raita dip. Or you can warm thoroughly through in the microwave and serve. The batters vary enormously in consistency: Gulhane's is a thick paste, while Majumdar counsels aiming for the texture of double cream.

So that is going to wrap this up for this exceptional food my onion bhajis recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!