Onion Bhajis

Yields16 ServingsPrep Time20 minsCook Time20 mins
Onion Bhajis

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

1

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

2

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

3

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

4

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

5

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

6

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.

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

Directions

1

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

2

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

3

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

4

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

5

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

6

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.
Onion Bhajis

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