Saturday, March 26, 2011

Onion Bhajis

7 ounces gram flour (chickpea flour)
2 T all purpose flour
1 teaspoon chile powder
1/2 teaspoon ground turmeric
2 ounces spinach, washed, stemmed and chopped
kosher salt
pinch baking soda
1 onion, finely sliced
2 1/2 cups vegetable oil, for frying

chutney, for serving

Preparing the onion bhajis:
In a large bowl, mix together the chickpea flour, all purpose flour, chile powder, ground turmeric, chopped spinach and salt until well combined. Gradually add water as necessary to bind the mixture.

Add the baking soda and the onion. Stir well to coat the onion in the mixture. Set aside for 10 to 12 minutes.

Heat the oil in a karahi (a flat-based Indian cooking vessel that resembles a wok) or a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it.

Add spoonfuls of the batter mixture to the hot oil in batches. Fry for 3 to 4 minutes, or until golden-brown, then remove from the pan with a slotted spoon, and set aside to drain on a tray lined with paper towel. Repeat the process with the remaining batter mixture.

Serve the onion bhajis with chutney in a dipping bowl alongside.

Serves 2 to 4


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