Onion Bhaji

by Kathleen Morrison

Servings: 3 servings

INGREDIENTS

2 onions
1 egg, beaten
1-1/2 cups chickpea flour or 3/4 cup all-purpose flour and 3/4 cup whole wheat flour
1 cup cold water, approximately
1/2 tsp. ground cumin
1 pinch cayenne
2 tbsp. cilantro, chopped

INSTRUCTIONS

Cut onion in half and slice about 1/4-inch thick. Beat together egg, flour and enough water to make a batter as thick as whipping cream. Beat in spices. Let rest 15 minutes. Stir onions into mixture and let sit 5 minutes.

Heat about 1-inch oil in skillet on high heat. When very hot, drop a small mound of onion rings into oil. Press down slightly with spatula. Fry on one side until crisp and brown; turn over and fry second side. Remove bhajis as they cook. Keep warm in 200°F. oven. Pile on platter with mango chutney.

CHEF COMMENTS

These hors d'oeuvres are easy to make and can be shallow- or deep-fried. Find chickpea flour (besan) at an Indian grocery store.

Make sure vegetable oil is heated to 350°F. before adding food. A bread cube browns in 15 seconds, or test with deep-fry thermometer. If the oil is too cool, it makes everything limp and greasy. Drain on a rack or paper towel before serving. A wok makes an excellent deep fryer.

Tagged: appetizers, onionrings add tags

Have you made it? What'd you think?

Log in to review this recipe.