For me onion Bhajis remind me of being back in the UK. We came from Birmingham (UK) where there was a Balti House on every corner and we always ordered Bhajis.  Living in rural France we don’t get the chance to eat Indian food unless we make it ourselves. We now have a tradition in our house where we have ‘Fake Away’ every Saturday night so I’ve had plenty of opportunity to perfect my recipe. Although you can shallow fry or bake them in the oven they really are best deep fried; firstly because you’ll get a much nicer shape but also they’ll be much crispier.  When cooked put them onto a cooking rack; this prevents them from becoming soggy. 

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