Onion bhajis with yogurt and goat’s cheese dip
- February 2020
- Makes about 18
- Hands-on time 45 min
”Whenever I make a curry, I make a batch of these onion bhajis. They’re deliciously crunchy and fragrantly spiced. I add black onion seeds, which give the bhajis a beautiful layer of flavour that seems particularly appropriate.” – Gill Meller
- Gluten-free recipes
- Vegetarian recipes
- 6.2g (2.3g saturated)
- 8g (3.7g sugars)
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 4 medium onions, very thinly sliced
- 2 garlic cloves, sliced
- 120g gram (chickpea) flour
- 1½ tbsp curry powder
- 1 tsp ground turmeric
- 2 tsp black onion or nigella seeds
- 1 tsp fine sea salt
- Sunflower oil for deep frying
For the dip
- 350ml natural yogurt
- 150g soft rindless goat’s cheese (check it’s vegetarian if need be)
- ½ garlic clove, finely grated
- 1 green chilli, thinly sliced (optional)
- 1 tsp black onion or nigella seeds
- 1 small bunch chives, finely chopped
- Put the cumin, coriander and peppercorns in a small pan set over a low heat. Toast for 1-2 minutes, then crush in a pestle and mortar.
- In a bowl, combine the sliced onions, garlic, gram flour, curry powder, crushed spices, turmeric, onion/nigella seeds and salt. Add 5 tbsp cold water, then mix well with a wooden spoon or your hands (they’re usually the best tools).
- Pour the sunflower oil into a deep heavy-based saucepan to a depth of 8-10cm, then set over a medium-high heat. The oil should be hot but not overly so, to allow the bhajis to cook through without the outside burning. Test the temperature by dropping a small pinch of the batter into the oil: it should fizz and bubble, and crisp within a minute.
- Drop loose dessertspoonfuls of the mixture carefully into the hot oil. Fry, turning if necessary, for about 2 minutes on each side. Use a slotted spoon or frying basket to lift the fritters out onto a plate lined with kitchen paper.
- To make the dip, put the yogurt and goat’s cheese in a bowl and mix well. Add the garlic, chilli (if using), onion/nigella seeds and chives. Season with salt and pepper, then stir well (see Make Ahead).
- Arrange the bhajis on a large warmed serving platter and sprinkle with salt. Serve with the dip alongside.
Make the dip, cover and chill up to 2 days ahead. Bring to room temperature to serve.
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