Onion Bhaji
Ingredients :
Gram flour – 2 cups
Chili powder – ½ tsp
Ground turmeric – 1 tsp
Baking powder – 1 tsp
Asafoetida – ¼ tsp
Salt – to taste
Chopped fresh coriander – 2 cups
Finely sliced onions – 2 large
½ tsp each of nigella, fennel, cumin and onion seeds, coarsely crushed
Water – to mix
Oil – for deep frying
Using a sharp knife, slice the onions into thin rounds. Separate the slices and set them aside on a plate.
In a bowl mix together the flour, chili powder, ground turmeric, baking powder and asafoetida.
Add salt to taste. Sift the mixture into a large mixing bowl.
Add the coarsely crushed seeds, onion slices, green chilies and fresh coriander and toss together well.
Add enough cold water to make a paste, then stir in more water to make a thick batter that coats the onions and spices.
Heat enough oil in a pan for deep frying. Drop spoonfuls of the mixture into the hot oil and fry the bhajias until they are golden brown.
Leave enough space to turn the bhajias.
Drain well and serve hot.
Tips & variations :-
This versatile batter can be used with other vegetables including okra, cauliflower and broccoli.
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