Bhajia (onion bhajis)

makes 6
30 minutes

Ingredients

For the bhajia

  • 4 large onions, red or white. Make sure they are strong
  • 200g of chickpea flour
  • 2 tbsp of rice flour
  • 1 1/2 tsp salt
  • 3 green chillies, small, seeded and finely crushed. Use less or more, according to taste.
  • 4 tsp coriander seeds, crushed finely in a pestle and mortar
  • 2 tsp cumin seeds, crushed finely in a pestle and mortar
  • 1 lemon, juice only
  • 4 tbsp of fresh coriander, chopped. Heaped tbsp
  • 250ml of warm water
  • vegetable oil, for frying

For the chaat topping

  • 1 tsp red chilli powder
  • 1 tsp salt
  • 1 tsp black sea salt
  • 1 tsp dried mango powder, also called amchur
  • 1/2 tsp caster sugar

Method

1
To make the chaat topping, mix together all its ingredients
2
Slice the onions to the thickness you prefer and set aside
3
To make the batter, mix all the dry ingredients together, pour over the lemon juice and add the water slowly till you get a paste like consistency. If it is too runny it won’t ‘stick’ to the onions
4
Heat the oil in a large wide pan or wok over a high heat. You can test when it’s ready by adding in a little of the batter. It should fizzle and float to the top. When it’s ready turn it down to a medium heat
5
Pop the onions into the batter and make sure they are evenly coated
6
Drop a few tablespoonfuls into the hot oil and cook until browned. You might need to flip them over to make sure they cook evenly
7
Drain them on kitchen paper and then sprinkle over the ‘chaat’ topping