Who doesn't love bhajis. My recipe started out from Felicity Cloake's perfect onion bhajis years ago, adapted and tweaked along the way. I make my own preserved lime pickle and chutneys but easily bought, too.
Onion Bhajis with Cucumber and Lime Pickle Raita
Makes around 8 -12 depending on size
Ingredients
100g/3.5oz chickpea flour/besan
30g/1oz rice flour (or use all chickpea flour/besan)
1 tbsp ghee or melted butter or oil of choice
Juice of 1/2 lemon or 2 tablespoons
1 tsp turmeric
2-3 tsp cumin seeds toasted (or to taste)
2-3 tsp fennel seeds (or to taste)
1 large hot green chilli (or to taste), finely minced
3 tbs root ginger, finely grated (or to taste)
3 cloves of garlic, grated or minced
1/4 -1/2 tsp fine salt or to taste
Small bunch of cilantro, chopped
2 fresh or dried curry leaves, chopped (optional)
2 onions, peeled, halved lengthwise quartered, and thinly sliced
Oil, to cook
Sift the flour into a bowl and stir in the ghee or oil and lemon juice and just enough cold water to bring it to the consistency of a medium thick batter that will coat but not run.
Stir in the spices, chili, garlic, curry leaves if using, and cilantro. Add the salt, adjusting to taste.
Stir in the onions.
Turn on the oven to a low heat, with a dish placed for keeping the bhajis warm.
Heat the cooking oil to 360F/180°C
Meanwhile, put a plate or colander lined with paper towels next to the stovetop. If using your hands to shape the bhajis, have a bowl of cold water ready.
To shape, dampen your hands and shape tablespoon-sized amounts of the mixture into balls or flattened discs, or use a scoop to form into balls, or for a more open, lacy effect, drop by the tablespoonful directly into the oil, being careful not to overcrowd the pan.
Fry for about four minutes each depending on size, turning occasionally, until crisp and evenly golden brown, then drain on the paper towels and put into the oven to keep warm while you cook the
next batch.
Serve with raita, chutney or pickle.
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