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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