Yields16 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins
2medium white onions, peeled, halved
2medium red onions, peeled, halved
2green chillies, thinly sliced
1tbspgrated fresh ginger
1 ½cupschickpea flour (also known as Besan flour)
1tspsea salt flakes, crushed
Vegetable oil, for frying
Hot mango or eggplant pickle and minted yoghurt, to serve
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.