Onion Bhajis

Name: Onion Bhajis
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 16 servings
Ingredients: 2 medium white onions, peeled, halved; 2 medium red onions, peeled, halved; 2 green chillies, thinly sliced; 1 tbsp grated fresh ginger; 1 ½ cups chickpea flour (also known as Besan flour); 2 tbsp rice flour; 1 tsp turmeric; 2 tsp ground cumin; 1 tsp sea salt flakes, crushed; 2 tbsp Greek yoghurt; ½ cup chilled water; Vegetable oil, for frying; Hot mango or eggplant pickle and minted yoghurt, to serve

Yields16 ServingsPrep Time20 minsCook Time20 mins

CategoryDinner, Entertaining, Pickle/Relish, Red Onion, Vegetarian, White Onion

Ingredients

2 medium white onions, peeled, halved

2 medium red onions, peeled, halved

2 green chillies, thinly sliced

1 tbsp grated fresh ginger

1 ½ cups chickpea flour (also known as Besan flour)

2 tbsp rice flour

1 tsp turmeric

2 tsp ground cumin

1 tsp sea salt flakes, crushed

2 tbsp Greek yoghurt

½ cup chilled water

Vegetable oil, for frying

Hot mango or eggplant pickle and minted yoghurt, to serve

Method

Preheat oven 150°C fan forced. Thinly slice the onions and place in a large bowl. Add the chilli and ginger, mix well.

Combine the chickpea flour, rice flour, turmeric, cumin and salt in a separate bowl.

Whisk the yoghurt and water together. Add to the flour mixture, stir to a thick paste.

Spoon over the onion mixture and stir well until all mixture is well coated. Stand 5 minutes then stir well again.

Place a wire rack over a tray, in preparation for cooking the bhajis.

In a wok or large saucepan, heat oil to 180°C. To test if it is hot enough, drop a pinch of batter into the oil, it should sizzle as it hits the oil, then float. Using a heaped tablespoonful of the onion mixture, shape into a rough ball using fingertips. Carefully lower into the hot oil on a slotted spoon, repeat, cooking 4-5 bhajis at a time. Cook for 4-5 minutes, turning often, until golden. Remove with a slotted spoon to the wire rack, keep warm in the oven while cooking remaining bhajis. Serve warm or at room temperature with pickle and yoghurt.

Tip: Chickpea flour is available at most supermarkets or health food stores. You can use plain flour as an alternative, but you will need to add an extra 1 tablespoon yoghurt and 1 tablespoon chilled water to the batter.

Tip: Rice flour is available at most supermarkets. It is gluten free and has many uses. Use to make shortbread, pancakes or pikelets. Store unused flour in an airtight jar.

Tip: Both hot mango and eggplant pickle are available in the Indian section of the supermarket.

Tip: To make minted yoghurt, combine ¼ cup shredded fresh mint with 1 cup thick Greek yogurt.

Make ahead: You can make the Bhajis a few hours ahead of serving. To warm through, leave on wire rack and warm in 180°C oven for 15 minutes.