recipe came from Sue Brewer who ued to live in
Brittany where she had her own gites to rent.
asked Sue to do her own introduction . . . . .
from London my better half and I have lived in a little
hamlet called Le Millet near Ploeuc sur Lie in France
for the past three years. Although life in the Cotes
d'Armor region of Brittany is quite idyllic there are
some downsides, notably the price and strength of tea
bags, unavailability of sliced back bacon (who can
live without bacon sarnies) and finally the lack
of Indian cuisine.
first two things we must stock up on during our infrequent
visits to England, but curries and bhajis - pas du problem!
realised that the only way I was ever going to have
an 'Indian takeaway' in France was to make it myself.
Now this isn't as silly as it sounds; I always make
the curries or whatever in large quantities and then
freeze them in meal-sized portions. So Saturday night
is still takeaway night, either sharing the meal with
friends or to eat whilst watching some rubbish on the
television - you know the sort of thing that's on TV
on a Saturday night.
I do bring back the spices from dear old blighty as
here in France they are rare and, if found, expensive
(except for that awful pale yellow curry powder) but
the rest is down to moi."
think that the onion bhajis found in the UK must have
been created for that market, as I couldn't find anything
similar in the traditional cookbooks. Not even in Madhur
Jaffrey's books (my curry guru) did I find anything.
So I searched the net for ideas and this is my own adaptation.
Believe me, they are miles better than anything you
can buy in a supermarket, or in many restaurants, and
they freeze beautifully."
oz (110g) chick pea flour (also called gram flour
or chana flour), sifted
1/2 tsp salt
1/2 tsp bicarbonate of soda
1/2 tsp chilli powder
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp coriander
1 dsp lemon juice
Scant 1/4 pt water to mix
2 med onions
Oil for frying
sifted flour, salt, soda and all the spices.
add the water, as when making a batter and mix well.
(You don't want the 'batter' to be too sloppy). Leave
to stand for a few minutes.
the onions in half lengthways and then cut into slices
cross ways. Separate out the slices. Add the onions
to the batter and fold in well.
a large frying pan heat oil at a depth of about 1
inch (2.5cm). Place a tbsp of onion batter (tricky
actually, because of the 'sticky out' onion bits,
but you soon get the hang of it) in the hot oil and
fry over a medium heat. Press to ensure that they
are cooked inside. Cooking time is 3 - 4 minutes each
can either serve straight away, or leave to cool and
reheat in a hot oven (200°C, 400°F, gas mark
6) for 10 minutes.
bhajis also freeze well when cold, and I always defrost
before reheating, but you could experiment with cooking