Onion bhajis with yogurt and goat’s cheese dip

Onion bhajis with yogurt and goat’s cheese dip
  • Serves icon Makes about 18
  • Time icon 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

Nutrition: For 18

Calories
112kcals
Fat
6.2g (2.3g saturated)
Protein
5g
Carbohydrates
8g (3.7g sugars)
Fibre
2g
Salt
0.5g
Calories
112kcals
Fat
6.2g (2.3g saturated)
Protein
5g
Carbohydrates
8g (3.7g sugars)
Fibre
2g
Salt
0.5g

Ingredients

  • 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

Method

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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).
  6. Arrange the bhajis on a large warmed serving platter and sprinkle with salt. Serve with the dip alongside.

delicious. tips

  1. Make the dip, cover and chill up to 2 days ahead. Bring to room temperature to serve.

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