Topic: Deli style Onion Bhaji

[Chilli Prawn]

I make these for supply to local Delis and market food stalls.  They are very filling and are more of a snack than an accompianament or starter.  This is the popular style sold in India also.  They have a much thicker consistency, almost like a heavy cake.

I have seen these in what may be called up-market Birs, but this is probably the best home for this recipe.  I have posted the Spinach version also.

These take a litle practice so don't dispair if you don't get it right first time.  Don't try and rush things and don't use high temperatures.

Happy Cooking
CP

Onion Bhaji (Pyaz ke Pakore)

Onion Bhajis are not known in India but their equivalent called Pakoras are very popular
This recipe is, with slight amendments, the same for Spinach & Onion Bhajis.

Makes about 4 -6 Bhajis

Ingredients

2 large       Mild Onions, peeled and thinly sliced (about 4mm-6mm)
250 gm.                    Chickpea flour called Besan or Gram
1 tsp.       Chilli powder (can be substituted with fresh chillies)
1/2 tsp.       White Cumin seeds
1 tsp.       Salt (or to taste)
1/4 tsp      Turmeric powder
1 tsp      Garam Masala ( use home made non-aromativ) if you can
1/4 tsp      Baking powder
Water       to make batter
Oil       for deep frying
2 medium                   green chillies, chopped finely (optional for Chilli powder)
Garlic cloves,    peeled and grated (not recommended but are an option)

You can also add a large cooked potato cut into very small pieces,

NOTE: Ordinary flour can not be used for Bhajis.  You can add one of the following in 1 tsp measures to the flour to make a crisper batter:- Cornflour, Potato Flour, Rice Flour

Instructions

1.   Put all the dry ingredients into a bowl and mix well.  Add half the water slowly and make a very stiff batter. You have to beat air in to it well, to make the bhajis lighter.  Now add the sliced onions and thoroughly mix.  Leave to stand for about half an hour so that the onions release their water content, or carry on with the process and cook them straight away.

2.   Now add the remaining water very slowld and pause between each addition. It is the correct consistency when you are able to lift blobs of this mixture and it holds its shape and when you and drop them into the hot oil the batter does not drip all over the place.  The best I can describe is a stiff cake mix.  If you want a smoother mix you can add a little vegetable oil.  If you overdo the water or oil just add more Besan flour.

3.   Add all other ingredients except oil and mix well.

4.   Add oil to pan or wok to abbout the halfway mark. The oil is correct temperature; 160 degrees Celsius or when a test bhaji dropped in it sizzles and rises to the top of the oil quickly. The oil should not be smoking hot, and the. Bhajis are crisper, when cooked in medium hot oil.

5.   Drop blobs of the mixture one at a time, in to the hot oil, the size should be approximately somewhere between a golf ball and a tennis ball.

6.   Fry to a light golden brown and crisp all over and remove on to kitchen paper or wire rack to drain.  Note: they continue to brown after you remove them so be careful.  Leave to rest for a few minutes.  You can test if they are cooked through by inserting a metal skewer; it should come out cleanly with no marks from the mixture. If it is not cooked and too brown you can not fry it further, so place them in a medium hot oven ( 100c) for about 10 - 15 minutes.  I cheat by banging the undercooked ones in the microwave, but you will have to work out your own timings.

Serve with Raita, chutney or pickle

9.   Can be eaten cold

10.   Can be frozen

[Ashes]

Hi Cp!

Pyaz ke? AKA?? 

Regards Ashes 

[Chilli Prawn]

One way of spelling Onion, i.e a Pakora made of Onion. Alt sp:  piazza, as in Doh Piazza which means 2 onions

CP

[Ashes]

Ah thanks CP, I was with you all the way up "one" 

Nah, I understand mate

Regards Ashes