“Bhaji” is a specific type of pakora: onion pakoras. With that said, these are preposterously delicious and really quick and easy to make.
There’s not a lot to say about them other than slice the onions fairly thinly, and cut the onion in half before you slice it. I highly recommend making the green chutney, too. The bhajis and chutney are a perfect pair.
There are many recipes for bhajis online, but this one is based on one from the BBC.
What you’ll need for the chutney
- Small bunch of mint leaves, removed from the stem
- Small bunch of cilantro leaves, roughly chopped
- 1 green chili, chopped
- 1t cumin
- 1t sugar
- Juice of one lemon (about 2T)
What you’ll need for the bhajis
- 2 white or yellow onions, sliced
- 1t sea salt
- 3.5 oz (100g) gram flour
- 0.5t baking powder
- 0.75t chili powder
- 0.75t ground turmeric
- 1 green chili, finely chopped
- 2T cilantro leaves, roughly chopped
- Neutral oil for frying
What to do for the chutney
Add all the ingredients to a small food processor or blender and pulse until it makes a smooth, watery paste. Pour/scrape it into a small serving dish.
What to do for the bhajis
Pour about 2 – 3 inches of oil into a deep saucepan and begin heating it to 350 degrees F.
While the oil is heating, add the sliced onions to a bowl and mix in the salt. Let them sit for about 5 minutes. Meanwhile, whisk the gram flour, baking powder and spices in a medium bowl, ensuring they’re well mixed. Add 100ml of water to the flour mixture and mix it into a thick batter. Stir in the onions, chilis and cilantro, mixing them well.
When the oil reaches temperature, carefully lower about a jumbo-egg-size dollop of the batter into the oil. Add enough dollops to fill, but not crowd the pan—maybe 2 or 3. Let them cook for about 4 minutes, then using a metal spider, roll them over in the oil and let them cook for 2 – 3 more minutes. Remove the cooked bhajis to a paper-towel-lined plate. Sprinkle with a bit of salt, if you wish. Serve hot with the green chutney.
Leave a Reply