Onion bhajiyas

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Preparation info

  • Difficulty

    Easy

  • Serves

    4–6

Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Kanda Bhaje is one of the most popular snacks in India, and indeed the rest of the world, and it comes from the mainly vegetarian state of Karnataka. Bhajiyas are delicious served with chutney.

Ingredients

  • 150 g/5oz/ cups gram flour (besan)
  • 25 g/1 oz ground rice
  • 5 ml/1 tsp salt, or to taste
  • a pinch of bicarbonate of soda (baking soda)
  • 2.5 ml/½ tsp ground turmeric
  • 5 ml/1 tsp ground cumin
  • 5 ml/1 tsp cumin seeds
  • 2.5 ml/½ tsp asafoetida
  • 2 fresh green chillies, finely chopped (deseeded if preferred)
  • 450 g/1 lb onions, sliced into half rings and separated
  • 15 ml/1 tbsp fresh coriander (cilantro) leaves and stalks, finely chopped
  • sunflower oil or light olive oil, for deep-frying
  • chutney, to serve (optional)

Method

  1. Sift the flour into a large mixing bowl and add the ground rice, salt, bicarbonate of soda, turmeric, ground cumin, cumin seeds and asafoetida.

  2. Mix these dry ingredients together thoroughly, then add the chillies, onion rings and coriander.

  3. Gradually pour in 200 ml/7fl oz/¾ cup water and mix until a thick batter is formed and all the ingredients are well coated.

  4. Heat the oil in a pan suitable for deepfrying over a medium heat until it reaches 180°C/350°F on a thermometer, to measure the temperature without a thermometer, drop about 1,5ml/1 tsp of the batter into the hot oil, If it floats up to the surface immediately without turning brown, then the oil is at the right temperature.

  5. Lower about 15 ml/1 tbsp of the onion batter mixture at a time into the hot oil, in a single layer, Avoid overcrowding the pan as this will lower the temperature of the oil and the bhajiyas will not crisp up.

  6. Reduce the heat slightly and continue to cook until the bhajiyas are golden brown and crisp, this should take 8–10 minutes.

  7. Drain on kitchen paper and serve on their own or with a chutney of your choice.

Per portion Energy 284kcal/1181kJ; Protein 5,1g; Carbohydrate 27g, of which sugars 4,7g; Fat 18g, of which saturates 1,9g; Cholesterol 0mg; Calcium 38mg; Fibre 3,3g; Sodium 5mg.