Updated: Aug 10, 2020
3 onions, thinly sliced
1 tsp salt
4 tbsp rice flour
100g sifted gram flour
1 tbs garlic paste
1 inch piece of ginger, sliced into thin matchsticks
3 tbs coriander
2 tsp mixed powder
Oil, use your deep fat fryer or a wok just over half filled.
Slice the onions thinly and put into a bowl and add the salt. Mix up well and cover and put into the fridge for 1 hour to soak up the salt so it can sweat out all the juices. The onions will be wet and juicy when you take them out. This stops the need for water in the recipe.
Put the onions into a larger bowl and add the rice flour and the gram flour and mix well.
Add the garlic paste and ginger and again mix well.
Add the coriander and the mixed powder, (you can add more if you like them spicy).
You can adapt these to how you like them. I left out a couple of ingredients as i didn't have them in. It's all down to individual tastes.
Now is the time to put the oil on the heat to warm up while you make your Bhaji's. About 160 degrees Celsius.
Pick up some of the onion mixture in your hands and softly make a ball shape, passing from hand to hand. Put aside. Do this until all the bhaji mixture is used up.
Check the heat of the oil by dropping a little bit of the mixture into the oil. If it sizzles immediately then it is ready, if not then leave it for a couple of minutes till it does.
Drop the bhaji's into the oil one at a time very carefully so you don't splash it and get burned. Keep turning them so that they cook evenly. Cook them until they are a light brown colour. Cook long enough to cook the inside or they will be soggy.
The Bhaji's are twice cooked so they get nice and crispy on the outside.
Take them out of the oil and onto a plate and leave them until you are ready for them.
If you are freezing them, put them into a container or food bags and put into the freezer for another time.
When you are ready to cook the Bhaji's to eat them heat up the oil to about 170 degrees Celsius. Gently put them into the oil and as before keep turning them until they are darker brown and as you want them.
Take them out and serve them with a yoghurt and mint or Raita sauce. I will add these recipes when i can.
This recipe was inspired by The Curry Guy Click name to watch the video.