Thursday, September 22, 2011

Onion Bhaji

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!!

  • 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.

1 comment:

  1. Crispy bhajis tempts me a lot,feel like munching some..