Bhajee
Bhajees are the ultimate 'crunchy' Indian appetiser, consisting of sliced vegetables like onions, potatoes, or spinach coated in a spiced gram flour batter and deep-fried until golden-brown. These 'fritters' are celebrated for their irregular, craggy texture, which provides a satisfying snap that yields to a soft, savoury interior. Infused with turmeric, cumin, and fresh green chillies, they deliver a warm, aromatic flavour that is perfectly balanced by a dip in tangy tamarind or cool mint chutney.
Cuisines
Cooking Instructions
Cooking: 15 minutes
Notes:
Add the cold water gradually as you mix, using only as much as needed to create a thick batter that clings to the sliced onions.
Gently squeezing the onion mixture by hand before placing it into the oil helps the bhajis hold a round shape without falling apart during frying.
Avoid frying more than 4 or 5 bhajis at a time to prevent the oil temperature from dropping, which can make the bhajis greasy.
Prepare Onions and Aromatics
Peel and finely slice the large onions. Place them into a large mixing bowl along with the minced ginger, chopped green chilli, ground cumin, ground coriander, chilli flakes, ground fenugreek, salt, and garlic salt.
Add Dry Ingredients
Sieve in the dried coriander leaf, cornflour, bicarbonate of soda, and gram flour. Toss everything thoroughly to ensure every onion strand is evenly coated with the spiced flour mixture.
Bring Batter Together
Gradually add the water a splash at a time, mixing with your hands, until a thick, clingy batter forms around the onions.
Deep-fry Bhajis
Heat 1 litre of vegetable oil in a heavy-based saucepan to 180°C. Squeeze a rounded tablespoon portion of the onion mixture gently in your hand, place onto a spoon, and carefully slide into the hot oil. Fry in batches of 4 or 5 for 3 to 4 minutes, turning once, until deep golden brown and crispy.
Drain and Serve
Remove the fried bhajis with a slotted spoon and drain on paper towels. Repeat with the remaining batter, garnish with fresh coriander, and serve hot with raita or mango chutney.
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Ingredients
| Onions | 2 |
| Ginger | 1 tbsp |
| Green Chilli | 1 |
| Ground Cumin | 1 tsp |
| Ground Coriander | 1 tsp |
| Chilli Flakes | 1 tsp |
| Fenugreek | 1 tsp |
| Salt | ¾ tsp |
| Garlic Salt | ½ tsp |
| Dried Coriander Leaf | 1 tbsp |
| Cornflour | 1 tbsp |
| Bicarbonate of Soda | ½ tsp |
| Gram Flour | 130g |
| Water | 135ml |
| Vegetable Oil | 1l |
| Fresh Coriander | 2 tbsp |
