3 onions (slightly larger than tennis balls), sliced
1tsp fine sea salt
4tbsp rice flour
140g (1 cup) chickpea (gram) flour
1tbsp garlic paste
2.5cm (1in) piece of ginger, peeled and cut into matchsticks
2 fresh green chillies, roughly chopped
1tbsp panch poran (Indian 5 spice)
2tbsp rapeseed oil, plus extra for deep-frying
3tbsp finely chopped coriander (cilantro) leaves
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Panch Poran (Indian 5 spice)
Roast equal amounts of the following in a dry frying pan:-
- Cumin seeds
- Fenugreek seeds
- Brown mustard seeds
- Fennel seeds
- Nigella seeds (black onion seeds)
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Method:
- Place the sliced onions in a bowl, sprinkle over the salt and mix it all up with your hands to ensure the onions are evenly coated withthe salt. Let them sit for 30 minutes or up to 2 hours; the salt will release the moisture from the opions, which will become part of your batter.
- When your ready to form youre bhajis, sift the flours over the onions and add the parlic paste, ginger, chillies, panch poran, 2tbsp oil and coriander (cilantro). Begin to work these ingredients into the sliced opnions with your hands until they are nicely coated. There should be enough moisture from the onions and oil, but if youre finding it a bet to sticky, add just a little water. When you can easily form a bhajis with your hands, youre ready to go.
- Heat about 10cm (4"") of raspseed oil to 160oC/320oF in a large pan. Form the onion mixture into bhajis about the size of golf balls, or larger if you prefer. Fry in small batches until lightly browned and cooked through, then remove them with a slotted spoon to a rack to rest while you fry the rest of your bhajis.
- When all the bhajis are cooked, raise the heat of the oil to 180oC/350oF and fry them again in small batches until you are happy with the colour of the exterior. Serve immediately or, if working ahead, place the bhajis on a rack placed over a foil-lined dish in a low oven for up to 30 minutes
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