Snacks
Indian
IndianOnion Bhajis
Crisp, spiced Indian onion fritters at three levels. Basic keeps it simple with curry powder; Ultimate layers whole toasted spices, fresh chilli and ginger with a cooling mint dip.
Vegetarian
Nut-free
Ultimate version
Whole toasted cumin and fennel, fresh curry leaves and ajwain, fried in ghee-rich oil with a mint-yoghurt dip.
Per serving£1.70
Total cost£6.80
Time45 min
Ingredients for 4
- Bhajis
- 3 red onions , thinly sliced
- 160 g gram flour
- 2 tbsp rice flour , for extra crunch
- 1 tsp cumin seeds , toasted
- 1 tsp fennel seeds , toasted
- ½ tsp ajwain seeds
- 10 fresh curry leaves , shredded
- 2 green chillies , finely chopped
- 20 g fresh ginger , grated
- 1 tsp flaky sea salt
- 800 ml groundnut oil , for frying
- Mint dip
- 150 g Greek yoghurt
- 20 g fresh mint , chopped
Method
- Toast the cumin and fennel seeds in a dry pan until fragrant, then lightly crush.
- Slice the onions and toss with the salt; rest for 15 minutes, then drain off excess liquid.
- Mix the gram flour, rice flour, toasted spices, ajwain, curry leaves, chilli and ginger into the onions to a thick, barely-bound batter.
- Heat the groundnut oil to 180C in a deep heavy pan.
- Fry small free-form clusters for 4-5 minutes, turning, until shatteringly crisp and mahogany; drain on a rack.
- Blitz or stir the yoghurt with the mint and a pinch of salt for the dip.
- Serve the bhajis immediately, piled high, with the mint dip alongside.
Equipment
- deep heavy pan
- thermometer
- wire rack
- small dry pan
- mixing bowl
The three ways, side by side
Budget
Onions in a quick gram flour and curry powder batter, shallow-fried.
Better
Fresh ginger, green chilli and ground spices with chopped coriander for a brighter bhaji.
Ultimate
Whole toasted cumin and fennel, fresh curry leaves and ajwain, fried in ghee-rich oil with a mint-yoghurt dip.
