Nisha Katona's onion bhajis
No curry night would be complete without them! Nisha Katona’s showing you how to make delicious onion bhajis.
Classic Onion Bhaji
Serves 6
Ingredients
200g gram / chickpea flour
1½ tsp ground coriander
1½ tsp ground cumin
2 tbsp finely chopped fresh coriander
½ clove garlic, grated
1 green chilli, deseeded and sliced
1 tsp salt
1 tsp freshly ground black pepper
¼ tsp bicarbonate of soda / baking soda
4 white onions, roughly chopped
Optional additions: any chopped vegetables can be added to the batter along with the onions
Vegetable oil, for deep frying
For the dipping sauce:
250g natural yoghurt
1 tbsp mint sauce
¼ tsp sugar
1 clove garlic, grated (optional)
Salt, to season
Coriander to served
Method
1. Combine all the ingredients except the onions and vegetable oil in a large bowl with 300ml warm water and mix thoroughly.
2. Set a large pan over medium-high heat and fill a third of the way up with oil - you know the oil is hot enough when you can drop a small amount of batter into it and it bubbles and floats to the surface.
3. For the dipping sauce, Put all the ingredients into a dish and mix until smooth. Season with salt to your liking and serve with fresh coriander
4. Toss a small batch of the onion into the batter, making sure they are fully coated. Carefully put spoonfuls of the bhaji mix into the hot oil and fry for 2 minutes, then turn and fry for a further 3 minutes or until they are an even golden brown. Remove using a slotted spoon and drain well on paper towels.
5. Repeat in small batches. Serve immediately with the fresh dipping sauce.