- February 2013
- Serves 6
- 10 minutes to cook, plus resting
This quick and easy Indian onion bhaji recipe is a real treat, especially when dipped in the mango raita.
- 17.6g (3.2g saturated)
- 19.2g (8.4g sugars)
- 1 large free-range egg
- 1½ tbsp lemon juice
- 110g gram flour (sometimes called chickpea flour, available from Asian grocers and large supermarkets)
- 1 tbsp rice flour (optional)
- 1 medium-hot green chilli, finely chopped
- ¾ tsp cumin seeds
- ¾ tsp garam masala (see know-how)
- 1 tsp chilli powder
- ¼ tsp ground coriander
- ¼ tsp ground turmeric
- ¾ tsp salt
- Sunflower oil for deep-frying
- 350g onions, halved and thinly sliced
For the mango and kalonji raita
- 1 tbsp sunflower oil
- 1 tsp brown mustard seeds
- 1 tsp kalonji seeds (often sold as nigella seeds or black onion seeds)
- ½-1 medium-size red chilli, finely chopped
- 175g full-fat or Greek-style natural yogurt
- 1 tbsp sieved mango chutney
- 1 small firm mango, peeled and cut into small pieces
- 1 heaped tbsp chopped fresh coriander
- Crack the egg into a mixing bowl, then use an electric hand mixer to beat in the lemon juice and 6 tbsp water. Beat in the gram flour, rice flour (if using), fresh chilli, spices and salt until you have a smooth batter, then set aside for 15 minutes.
- For the mango and kalonji raita, gently heat the 1 tbsp oil in a small pan, then add the mustard seeds. As soon as they begin to sizzle and pop, toss in the kalonji seeds and red chilli, then remove from the heat and set aside to cool.
- Tip the yogurt into a mixing bowl, then stir in the cooled chilli and seeds with the chutney, mango, coriander and a pinch of salt. Transfer to a small serving bowl.
- Pour sunflower oil into a deep pan or wok until two thirds full, then heat to 170°C or until a small cube of bread turns brown in 30 seconds when dropped in. Line a tray with plenty of kitchen paper.
- Add the onions to the cooled batter and mix well. Scoop up a heaped soupspoon of the onion mixture, then gently squeeze in your hands to form a rough ball. Put the bhaji back onto the spoon, then carefully lower into the hot oil, using a second spoon to slide it in. Form 2 more bhajis in the same way, then fry for 2-3 minutes, turning now and then, until crisp and golden. Remove with a slotted spoon, then drain on the prepared tray and keep warm in a low oven. Repeat with the remaining mixture, then serve the hot bhajis with the raita.
You need to cook onion bhajis straightaway to prevent the liquid from the onions leeching out and making the batter too runny.
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