Topic: Deli style Spinach & Onion Bhajiss

[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 Onion version also.

These take a little 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 Saag ke Pakore)

Our style of Onion Bhajis are not known in India but their equivalent called Pakoras are very popular

This recipe is, with slight amendments, the same for Onion Bhajis.

Makes about 4 -6 Bhajis

Ingredients

1 1/2 large                 Mild Onions, peeled and thinly sliced (about 4mm-6mm)
100 gm                      Spinach, cooked chopped and thoroughly drained
250 gm.                     Chickpea flour called Besan or Gram
1 tsp.                         Chilli powder
1/2 tsp.                      Ajwain seeds
1 tsp.                         Salt (or to taste)
1/4 tsp                       Turmeric powder
1 tsp                          Garam Masala ( use home made aromatic if you can)
1/4 tsp                       Baking powder
Water                         to make batter
Oil                               for deep frying

You can vary this mixture to you own taste by increasing or decreasing the ratio of Spinach to Onion.  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 well drained Spinach and sliced onions and thoroughly mix.  Leave to stand for about half an hour so that the spinach and onions release their remaining water content, or carry on with the process and cook them straight away.

2.   Now add the remaining water very slowly 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 or mustard oil.  If you overdo the water or oil just add more Besan flour.

3.   Add any other ingredients you choose and mix well.

4.   Add oil to pan or wok to about 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 slowly 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, green chutney, or mild pickle

9.   Can be eaten cold

10. Can be frozen