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.
- 2 onions
- 100 g gram flour
- ¼ tsp salt
- ½ tsp baking flour
- ½ tsp chilli powder
- ½ tsp turmeric
- 2 cloves crushed fresh garlic
- 1 tsp grated ginger
- 100 ml water
- Cut the onion in half through the stalk. Put the flat side down on the chopping board, starting at one end cut thin slices until you reach the other end.
- Sift the flour and baking powder into a bowl.
- Add the salt, turmeric, chilli powder, garlic and ginger and mix.
- Add the water; you need a thick batter (double cream consistency).
- Stir in the onion.
- Heat the oil; a drop of batter should sizzle as soon as it hits the oil.
- Place tablespoon sized amounts into the oil; be careful not to overload.
- Leave to cool on a baking tray.