Earlier in the week, we had some friends over for lunch and did an Indian themed lunch. I have to say, it is not my strong area in cooking, but I love learning and trying to improve as I go. These onion bhajis I have made several times now and this time I think I am cracked the recipe. These can be made in advance and then reheated in the oven before serving. It makes for easier serving this way if you are entertaining or simply want to be a bit more organized.
They are great served with any type of chutneys or yogurt dips. I was lucky enough to have a delicious lemon and ginger chutney on hand that a friend game me for Christmas. Delicious!
Makes about 24
3 Medium sized onions, quartered and then thinly sliced
2 eggs, lightly beaten
1 Cup/130 grams of flour
Salt and pepper to taste
1 teaspoon of cumin seeds
1 1/2 Teaspoon of ground coriander
1 Teaspoon garam masala
Vegetable oil for frying
In a medium bowl add the cumin seeds, ground coriander, garam masala, salt and pepper to the flour. Whisk to combine and set aside.
In another bowl, whisk the eggs and add the onions. Coat well and then add in the flour and stir to combine. You will have quite a sticky consistency.
In a large skillet add enough vegetable oil to about 3 inches deep. Make sure the oil is hot before frying. To test it, add a small amount of batter to the pan, if it sizzles then the oil is ready. To fry the bhajis, drop small spoonfuls of the batter into the hot oil. Fry for about a minute and then turn them over. Continue to fry to for about another minute. They will be golden and crispy when done. Remove from pan and drain on paper towels. Repeat for the rest of the bhajis. Keep warm in a low oven.
Note: These can be made in advance and then reheated on a baking try in a moderate oven for about 10 minutes.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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