RECIPE OF THE WEEK
Indian Spiced Onion Bhajis with Raita
Growing up in the UK, Indian and Pakistani cuisine is hugely popular. Whenever I cook Indian food it reminds me of home. These crispy, fried onion bhajis are utterly delicious as part of an Indian meal or simply as a snack. This is a simple recipe which is bound to impress.
- 2 medium Onions, finely sliced
- 90 g Besan/Chickpea Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Turmeric
- 1/2 tsp Chilli Powder/Flakes
- 750 ml Vegetable Oil
- 150 g Plain Yoghurt
- 1/3 of a Cucumber, grated
- 1 tbsp Fresh Mint, finely chopped
- Soak your sliced onions in a bowl of water whilst you make your batter.
- Grab a large bowl and add the flour, baking powder, turmeric and chill. Add 90ml of water and stir with a fork until you have a thick batter.
- Thoroughly strain the onions, add to the batter and stir to combine.
- Add the oil to a heavy based saucepan, ensure that the oil is no higher than a third of the way up the side of the pan. Put the pan on a medium heat for a few minutes to heat the oil. Add a dot of batter to the pan after a few minutes, if it rises to the top of the oil, bubbles and browns, then the oil is ready for frying.
- When the oil is hot, carefully add tablespoons of mixture to the pan, only fry a few at a time and don’t overcrowd the pan. Cook for a couple of minutes on each side or until golden brown. Strain and drain on kitchen paper.
- Use your hands to squish the excess moisture out of your grated cucumber and set aside. Put the yoghurt, mint and cucumber into a medium bowl, add a pinch of salt and stir to combine.
- Scatter bhajis with salt and serve with raita.
- NEVER, EVER leave a pan of oil unattended when you’re heating it.
- These are great as a lunchbox snack or for a picnic.
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