Ingredients
| 2 | onions | | 1 | egg, beaten | | 2 tbsp. | cilantro, chopped | | 1 cup | cold water, approximately | | 1/2 tsp. | ground cumin | | 1 dash | cayenne | | 1-1/2 cup | chickpea flour or | | 3/4 cup | all-purpose flour with | | 3/4 cup | whole wheat flour |
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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.
Author's 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.
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