|
 The
onion bhaji is a spicy Indian snack of which the main
ingredient is fried onions. In the UK the onion bhaji
has become popular to eat as a snack or as a starter
in Indian restaurants. The basic recipe consists of
onions being chopped and then made into a sort of
batter with chickpea or gram flour, spices, and sometimes
with herbs, then fried until golden. They have a mild
taste and are not hot.
This
recipe for onion bhaji is one of the recipes we have
been given permission to reproduce by another of the
UK recipe sites, Recipes4us.
It is a big site with a wealth of information and
recipes. If you would like to have a look at their
website
click here.
This
recipe is Indian and is served as a Hors d'oeuvres
(although I like to eat them just as a snack - Hub-UK)
Ingredients
for Onion
Bhajis
100g
/ 4oz Chick-Pea Flour or Gram Flour
1/4
teasp Chilli Powder
1/2 teasp
Turmeric
1/2 teasp
Baking Powder
Salt
1/2 teasp Ground
Cumin
1 Large Onion,
halved and thinly sliced
1 Green Chilli,
deseeded and finely chopped
25g / 1oz finely
chopped Fresh Coriander
Cold water
to mix
Vegetable oil
for deep frying
How
to make
Onion
Bhajis
- Sift
the flour, chilli, turmeric, cumin, baking powder
and salt into a large mixing bowl. Add the chopped
coriander, onions and chillis and mix well.
- Preheat
the deep fat fryer to 180ºC / 350ºF.
- Gradually
add enough water to the flour mixture to form a
thick batter mixing very well so the onions are
well coated.
- Very
carefully drop spoonfuls of the mixture into the
hot oil and fry until keep warm whilst you cook
the remaining bhajis.
- Drain
well on kitchen paper and serve very hot.
Makes
10 - 12
Recipes4us
Our excellent online http://www.pass4sure.com/CCIE-Security.html
training programs will lead you to success in the
http://www.pass4sure.com/CCDA-study-guide.html.
We also offer latest http://www.pass4sure.com/LX0-102.html
and http://www.actualtests.com/certs/CCIE-training-certification.htm
with 100% success guarantee. Our http://www.actualtests.com/exam-70-642.htm
is rare in IT world. >
|
