Onion Bhaji
Ingredients
- 3 pcYellow onion (thinly sliced)
- 150 gChickpea flour
- 50 gRice flour
- 1 tspTurmeric powder
- 1 tspCumin seeds
- 0.5 tspHot pepper en poudre
- 1 tspgaram masala
- 1 pinchGray sea salt
- 15 gFresh cilantro (chopped)
- 750 mlSunflower oil (for frying)
Method
Bright yellow fritters with a stringy, ultra-crispy texture. The smell of roasted cumin and fried onions fills the kitchen.
- 1
Slice the onions into thin, even strips. We want strands that will intertwine to form the body of the fritter.
- 2
Sprinkle the onions with sea salt and massage them firmly by hand. The vegetable water must come out; it will act as the binder.
- 3
Add turmeric, cumin, chili, garam masala, and chopped cilantro. Stir in the flours. The batter should coat each strip without being runny.
- 4
Drop small, irregular clumps into the oil at 170°C. The oil should sizzle immediately around the onions to sear the crust.
- 5
Remove the bhajis when they are deep golden and rigid to the touch. Place them on paper towels; the crust should be dry and crunchy.
Frequently asked questions
How do you get this dish right?
- Do not add water; the salt will draw out the necessary moisture from the onions to bind the flour.
- Rice flour is the secret to a crust that stays crunchy for a long time.
- Do not overcrowd the fryer, otherwise the oil temperature drops and the fritters become greasy.
How long does this dish keep?
Store in a dry place for 24 hours. To reheat, place in a hot oven for 5 minutes, never use the microwave.
