Cooking

Onion Bhajias

posted: 06/30/10
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Onion Bhajias
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Take Home Chef, Episode 63: Maryn's Menu

INGREDIENTS

FOR THE MINT YOGURT DIPPING SAUCE:

  • 1 1/2 cups/365 g natural plain yogurt
  • 1/2 bunch fresh mint, finely chopped (about 3 tablespoons/5 g)
  • FOR THE ONION BHAJIAS:
  • 1 3/4 cups/190 g chickpea flour (gram flour)
  • 2 teaspoons/5 g garam masala
  • 2 teaspoons/5 g ground coriander seeds
  • 2 teaspoons/5 g ground cumin
  • 2 teaspoons/5 g turmeric
  • 1 teaspoon/2.5 g chili powder
  • 3/4 teaspoon/3.5 g salt, plus more for seasoning
  • 2/3 cup/155 ml water
  • 1/2 bunch fresh cilantro, coarsely chopped (1/2 cup/15 g)
  • 2 tablespoons/30 ml vegetable oil
  • 3 large onions, thinly sliced (about 2 1/4 pounds/1 kg total)
  • Additional vegetable oil, for deep-frying
  • Cilantro sprigs, for garnish

PREPARATION:

TO PREPARE THE MINT YOGURT DIPPING SAUCE:

  1. Mix the yogurt and mint together in a bowl to blend. Set aside.

METHOD FOR THE ONION BHAJIAS:

  1. In a medium to large mixing bowl whisk the chickpea flour with the spices and 3/4 teaspoon/3.5 g of salt to blend. Slowly add the water, whisking to create a smooth thick batter. Stir in the chopped cilantro. Set the batter aside.
  2. Heat 2 tablespoons/30 ml of oil in a heavy large pot or wok over medium heat. Add the onions and saut? for about 15 minutes or until the onions soften slightly.
  3. Transfer the onions to a colander and set the colander over a large bowl to catch the excess oil and liquid. Set the onions aside to cool. Mix the cooled onions through the batter.
  4. Using about 2 tablespoons/30 g of the onion mixture for each bhajia, carefully drop spoonfuls of the onion mixture into the hot oil to create bhajias that are slightly larger than the size of a golf ball, and deep fry for 5 minutes or until they are golden brown.
  5. Using a slotted spoon, remove the bhajias from the oil and place them on paper towels to absorb the excess oil. Season the hot bhajias with a little salt. Place the bhajias on a platter and garnish with the cilantro sprigs. Serve with the mint yogurt dipping sauce.
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