So our recipe is quintessentially Indian, proper fiery onion bhajis using the same Indian spices that you can buy online from us at Spice Kitchen, made just like Mrs A does. Check it out and let us know your thoughts.
- 1 onion sliced
- 1 medium potato, peeled and grated
- 2 tbsp fresh coriander, chopped
- 1-2 hot green chillies, chopped
- 1 medium carrot, peeled and grated
- ½ tsp ground, dried red chilli
- 1 tsp lemon juice
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- ½ tsp ajowan (carom seeds), crushed
- 8 tbsp besan (chickpea flour)
- ½ tsp salt or to taste
- Oil for deep frying
- 2 tbsp water
- Roast the cumin, ajowan and coriander seeds in a pan until they change colour but do not burn, and then cool and crush them. The spices will now have a better flavour and aroma.
- Put the onion, potato and carrot in a large bowl and add the green chillies, ground chilli, fresh coriander, lemon juice, cumin and ajowan. Sift the chickpea flour with the salt into a bowl.
- Heat plenty of oil in a deep pan but do not let it get too hot.
- Gradually add the sifted flour to the onion mixture, rubbing it in with your fingers until firm and sticky. Add the water and mix well.
- With your fingers, put small dollops (no bigger than 2.5cm/1in) of the mixture into the oil to fry, just a few at a time or they will be soggy.
- Fry them slowly until crisp and golden on the outside and cooked through in the centre - about 3-4 minutes.
- Drain in a sieve placed over a bowl and then serve immediately with tamarind or mint chutney.