Sometimes you just fancy something fried. When you do, go for these wonderful onion bhajis or fritters (inherently vegan). This method could not be simpler or faster (all tolled, approximately 15 minutes). Very satisfying snack and Mr. GoodEating gave the spice mix two thumbs up (well, one… he was busy munching away at the bhajis with the other, but you catch my drift). Makes approximately a dozen bhajis. Serve as a side or starter and either hot or ambient temperature. Recipe (and frying tips) after the photo.
- 150g chickpea flour (aka gram flour)
- 1 or 2 large onions, roughly cubed
- 1 teaspoon asafoetida
- 1 teaspoon turmeric, ground
- 1 teaspoon cumin, ground
- 1 teaspoon coriander (powder), ground
- 1 teaspoon garam masala, ground
- 1 teaspoon medium curry powder
- 220 ml (or 12-14 Tablespoons) water
- generous pinch of salt
- 3-4 Tablespoons vegetable/seed oil of your choice (higher smoke point than olive, so better for frying)
Mix the flour, salt and spices together in a large bowl. Gradually add enough water (and simultaneously whisk to avoid lumps) to make a thick and sticky batter. Add the onions and mix well.
You will need to shallow fry the bhajis. Heat the oil in the frying pan (medium-high, but you will need to regulate the heat depending on your cooker). See my Shallow Frying Basics tips.
Add scoops of the batter and fry until crisp and golden. You will need to flip the bhajis when you see bubbles appear on the outside and in the middle of the batter. When golden and crispy, remove from the pan and place on a cooling rack.