If you thought Onion Bhajis were difficult to make then think again. I like to serve these easy onion bhajis with an equally easy to make cucumber raita.
We love onion Bhajis and often treat ourselves when we go to our local Indian restaurant. In the past I’ve picked up a packet of pre-made onion Bhajis once or twice from the supermarkets but have always been so disappointed with them. I’ve started to make my own again and they are so easy to make. All you do is gently sauté the onions until golden and then mix with gram flour, water and spices, then they are deep fried until golden.
I have a deep fat fryer, so now whenever it is out I make a batch of onion Bhajis , be it to serve with an Indian dish like my Easy Chicken Tandoori or to serve just as a snack or party bite. When the fryer isn’t an option and to be fair it isn’t out often and I want to make these bhajis then I fry them in a wok. I find that this gives me enough depth of oil to fry the bhajis without having to use an excessive amount of oil.
In theory, at least onion bhajis can be kept in the refrigerator for 4- 5 days. They can then be reheated in the oven, although I suspect that if you do they will taste on a par with the shop bought ones and will disappoint. I really think they are best eaten freshly fried. In our house, they all vanish pretty quickly anyway. The recipe can easily be halved.
Step By step Easy Onion Bhajis and Cucumber Raita
Onion Bhajis with Cucumber Raita
- ¼ cucumber coarsely grated
- ½ tsp salt
- 150 g natural yogurt
- 2 tbsp chopped fresh mint
- 1 tbsp sunflower oil
- 2 large onions finely sliced
- 2 cloves garlic chopped
- 1 tsp ground cumin
- 1 tsp turmeric
- ½ tsp chilli powder
- 1 tsp salt
- 150 g gram flour
- 150 ml water
- oil for deep frying
Make the raita
- Place the cucumber in a sieve and sprinkle with salt. Allow to stand for 10 minutes, rinse and press out as much liquid as possible.
- Stir the mint into the yogurt and then add the cucumber and set aside.
To make the Bhajis,
- Heat 1 tbsp of oil in a frying pan and sauté the onion for 10 minutes or until softened. Add the garlic and sauté for another minute or two.
- Mix the spices, salt and gram flour in a bowl and stir in the water to make a smooth batter. Stir in the cooked onion.
- Heat the oil for deep frying to 170℃/340°F. Deep fry spoonfuls of the onion mixture in batches for 2 to 3 minutes until golden.
- Drain on kitchen paper serve with the cucumber raita.
- If you do not have a deep fat fryer fry in a wok you will need about 5cm/2in of oil.
- Don't have any fresh mint? Use 1 tsp mint sauce instead.
DO YOU LIKE RECIPES MADE EASY?
I’m linking this post to #CookBlogShare hosted at Flipped Out Foods