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Onion Bhaji | Onion Bhajia | Onion Pakora

Name: Onion Bhaji | Onion Bhajia | Onion Pakora
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 250 g onions; 1 inch piece ginger; 3 tbsp coriander; 2-3 green chillies; 1 tsp cumin seeds; 1/2 tsp salt; 85 g gram flour; 3 tbsp lemon juice; vegetable oil

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Prep: 15 min

Cook: 35 min

Ingredients

250 g

onions, (about 3 medium onions), halved and finely sliced

1 inch piece

ginger, minced

3 tbsp

coriander, finely chopped

2-3

green chillies, finely chopped

1 tsp

cumin seeds, crushed

1/2 tsp

salt

85 g

gram flour

3 tbsp

lemon juice

vegetable oil, for frying

Method

1. Add oil to a large pan or wok (fill it about a third the way up) and heat on a medium heat
2. To a large bowl add onions, ginger, coriander, green chillies, crushed cumin seeds, salt and mix well
3. Add the gram flour followed and lemon juice. Mix until the onions become evenly coated in a thick batter. You will not need to add any additional water; if the mixture seems dry just keep mixing until the onions release enough water to create a batter.
4. Check the oil is at the right temperature, if you have a thermometer the oil should be at 175 degrees C, if not then drop a small quantity of the batter into the oil, if it bubbles to the surface without browning then it's ready.
5. With your hand take small scoops of mixture (about the size of a tablespoon) and carefully drop into the oil. Fry 4-5 scoops (depending on the size of the pan) at a time but make sure not to over crowd the pan.
6. Cook the bhajis for 6-7 minutes turning a few times in between to ensure an even colour on all sides. Once they are crispy and golden brown, remove with a slotted spoon and drain on kitchen paper.
7. Serve hot with tamarind or coriander chutney

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