Quick and easy onion bhaji

Undated Handout Photo of Alfred Prasad's Onion Bhaji. See PA Feature FOOD Late Picnic. Picture credit should read: PA Photo/Handout. WARNING: This picture must only be used to accompany PA Feature FOOD Late Picnic.
Undated Handout Photo of Alfred Prasad's Onion Bhaji. See PA Feature FOOD Late Picnic. Picture credit should read: PA Photo/Handout. WARNING: This picture must only be used to accompany PA Feature FOOD Late Picnic.

Onion bhaji

Serves 4

2 red onions, finely sliced

1 green chilli, finely chopped and de-seeded, if preferred

2 garlic cloves

8g root ginger, finely chopped

1 tbsp butter, melted

0.5 tsp red chilli powder

0.5 tsp ground turmeric

2 curry leaves

6 tbsp gram flour

3 tbsp rice flour

1/4 bunch coriander, chopped

0.25 tsp fennel seeds

500ml vegetable oil, for frying

Method

1. In a saucepan, simmer the vegetable oil while you mix together the ingredients for the onion bhajis.

2. In a mixing bowl, mix together the sliced onions, green chilli, garlic, ginger, curry leaves and melted butter. Add the chilli powder, turmeric powder, gram flour, rice flour, chopped coriander, fennel seeds and salt to taste.

3. Sprinkle with water and mix well so it is thick enough to hold its shape.

4. Check the temperature of the oil by dropping in a teaspoon of the mixture. It should should sizzle and float - turn up the heat if it doesn’t.

5. With moistened hands, drop tablespoon-sized portions of the mixture into the hot oil, about five at a time.

6. Stir gently and fry until golden brown on both sides and cooked through.

7. Repeat the process in small batches until all the mixture is used. Drain the fried onion bhajis on kitchen towel.

8 Serve immediately or allow to cool to room temperature if you prefer.