Definitely going to try these, i'll see if I can get some pics when i've done them.

I've been on a quest the past few months, to find the perfect Onion Bhaji recipe. This has lead me all over the internet and to sites around the world.

I am amazed at how hard it is to actually find something that resembles what is to be found in my local Indian restaurant.

Anyway, rather than send you to sleep with the individual discoveries I have made, i'd like to share instead, the recipe I have put together.

I'd be grateful for any opinions, hint or tips, that you think might help. Either way, I hope you enjoy my recipe.


Onion Bhaji Recipe
Axe Style

Ingredients

1/4 tsp Asafoetida
1/2 tsp Onion seeds
1/2 tsp Cumin seeds
1/2 tsp Black Mustard Seeds
1/2 tsp Chilli Powder
1/2 tsp Fenugreek
1/2 tsp Garlic & Ginger paste
1/2 tsp Fenugreek
3/4 tsp Fennel seeds
1 tsp Turmeric
1 tsp Baking Powder
1 tsp Lemon Juice
1 lge Spanish Onion
3 Green chillies, seeds removed, chopped finely
2 oz Gram Flour.
2 oz Rice Flour
Yoghurt

Method
Grind seeds in a pestle & mortar and mix with remaining dry spices and flour. Add garlic & ginger paste and lemon juice. Half and slice the onion thinly and mix through the flour and spice mix to coast the onion well. Leave to stand for 20 mins, this draws the moisture from the onion into the flour. Then add just enough yoghurt to hold the mix together, it should be very sticky and not loose like a batter.

Taking a spoonful of the mix at a time, drop into med-hot oil. Cook for a few minutes or until golden then carefully break the centre slightly with a fork and turn the bhaji and cook for several minutes more. Rest the bhaji on a paper towel to remove any excess oil.