Onion bhaji reminds me of those monsoon nights back home. When it is pouring and cold outside, we would all cuddle up and eat those hot onion bhajis mom made. I can almost smell them!!
Ingredients:
Mix all the above ingredients to form a batter of pancake consistency. Heat oil in a deep frying pan. You can check if the oil is ready to fry by dropping a few drops of the batter in it. If the batter rises up, the oil is ready for frying. With a table spoon, scoop the batter and drop it in the oil slowly without splattering. Turn the heat to medium. Fry the bhajis till golden brown. This takes about 3-5 minutes.
Serve it hot with hot and sour sauce or tomato ketchup.
Ingredients:
- Besan (chickpea flour) - 1 cup
- Rice flour - 1/4th of a cup
- Baking soda - 1/2 tea spoon
- Red chili powder - 1 tea spoon (add per taste)
- Green chilies (optional) - 2-4 finely chopped
- Cilantro - 2 table spoons
- Onion - 2 cups - sliced long and thin (I used the red onions)
- Peanuts (shh...this is my secret ingredient) - 2 table spoons
- Jeera (Cumin seeds0 - 1 tea spoon
- Salt - 1 table spoon (add per taste)
- Water - about 1-2 cups . Adjust per consistency. The consistency should be that of a pancake batter.
- Oil to fry - about 2 cups (I used Canola and Olive oil is a little difficult to fry with)
Mix all the above ingredients to form a batter of pancake consistency. Heat oil in a deep frying pan. You can check if the oil is ready to fry by dropping a few drops of the batter in it. If the batter rises up, the oil is ready for frying. With a table spoon, scoop the batter and drop it in the oil slowly without splattering. Turn the heat to medium. Fry the bhajis till golden brown. This takes about 3-5 minutes.
Serve it hot with hot and sour sauce or tomato ketchup.
Crispy bhajis tempts me a lot,feel like munching some..
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