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Onion Bhaji/Pakora

This recipe produces about 9 Bhajis which is the perfect quantity to serve 4 people as a starter or accompaniment whilst leaving a vital extra portion for.. well.. you know... quality control.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 300 g Onion sliced
  • 100 g Gram Flour
  • 2 tsp Table Salt
  • 1/2 tsp Chilli Powder
  • 1 1/2 tsp Cumin Powder
  • 1 tsp Tumeric
  • 1 tsp Ajwain
  • 50 ml Cold Water

To cook and serve

  • 1/2 tsp Salt Powdered
  • Oil for frying

Instructions

  1. In a mixing bowl add together dry ingredients ensuring that the are well mixed.

  2. Stir in the chopped onions

  3. Add the waters and mix to ensure that all of the dry ingredients are incorporated.

  4. Heat the oil to 200 degrees centrigrate if you are able to measure temperature, if not heat till a small piece of bread bubbles as soon as it is dropped into the oil.

  5. Scoop a generous tablespoon of Bhaji mix and use a second spoon to gently drop into the oil, allow to fry for 2-3 minutes before turning over. Cook for a further 2 minutes or until golden brown. 2 or 3 can bee cooked at once depending on the size of your pan.

  6. Remove from the oil, drain well on kitchen paper. Once all are done gently and evenly sprinkle with powdered salt.

Recipe Notes

Try to slice the onions evenly, if the onion itself is huge then you might want to consider halving the slices, if the are too long the bhaji will be uneven and hold too much oil.

As for choice of oil, ordinary vegetable oil is fine but a popular oil for South Asian food is a mix of Olive and Pomace oil which is easily availble from Indian and Pakistani food shops.

Always take extra care when deep frying, make sure you know what to do in the event of things going wrong.