Onion Bhajis
These are a a fantastic addition to your favourite curry. Really easy to make – some onion with a couple of spices. They never last long and are loved by everyone there just never seem to be enough.
Cooking surfaces
BBQ Temperature
Ingredients
- 150g gram (chickpea) flour
- 1tsp salt
- small pinch of bicarbonate of soda
- 25g ground rice
- 1tsp fennel seeds
- 1tsp cumin seeds
- 2 fresh green chillies, finely chop (deseed if you like)
- 2 large onions, slice into half rings and separate
- 15g fresh coriander including the tender stalks, finely chop
- 200ml water
- vegetable oil for frying
Method
- Put the gram flour in a large bowl and add the salt, bicarbonate of soda, ground rice together with fennel and cumin seeds.
- Mix together well, then add the chillies, onions and fresh coriander.
- Gradually pour in the water and mix until a thick batter is formed; ensuring all the ingredients are thoroughly coated in the batter.
- Setup your Egg for a direct cook with the wok and expander basket.
- Set the Egg to cook at 180°C. Make sure the temperature is stable and the oil has had time to warm up.
- Heat enough oil for deep-frying in a wok, over a medium heat to 180°C (to test a cube of bread should brown in 30 seconds). If the oil is not hot enough the bhajis will be soggy.
- Add small amounts (about 1/2 tbsp) of the batter as will fit in a single layer, don’t overcrowd the wok. Better to cook in small batches.
- Cook the bhajis for 8 to 10 minutes, until golden brown and crisp.
- Remove and drain on kitchen roll.
- Serve hot with chutney.