ONION BHARJIS

Serve these crispy onion bhajis with a mint raita as a snack or starter. You’ll be surprised by how easy they are to make

INGREDIENTS

3 large (about 600g) onions
1 teaspoon fine sea salt
1 teaspoon cumin seeds
2.5cm piece of ginger, peeled and julienned
1⁄4 teaspoon turmeric powder
3⁄4 teaspoon coriander powder
3 tablespoons finely chopped coriander
2 green bird’s eye chillies, finely chopped
1⁄4 teaspoon Kashmiri chilli powder
100g chickpea flour
1 1/2 tablespoons rapeseed oil

METHOD

Peel and finely slice the onions. Place the onions in a bowl and sprinkle with the salt, mixing very well with your hands. Allow to sit for at least 30 minutes or up to 3 hours.

When ready to form the bhajis, squeeze the onions with your hands to release the water into the bowl.

Preheat the oven to 200°C

Add the remaining ingredients to the bowl, up to and including the chilli powder, and give everything a good stir.

Now sift the chickpea flour over the onion mixture and mix well. There should be enough water released from the salted onions to form a batter that sticks the onions together like you would expect a bhaji to stick together. If too dry, you could add a drop of water.

If you add too much water, just sift in a little more flour. Mix in the oil with your hands so that the onions are evenly coated with the oil.

Place a sheet of parchment paper on a baking tray. Using a spoon or your hands, make 20 equal-sized onion balls and place them on the parchment paper.

Bake for about 40 minutes, or until nicely browned. Remember.

Serve with a HOMEMADE MANGO CHUTNEY and raita.

Original Recipe The Curry Guy