So the other night I made the best onion bhajis of my life! I felt compelled to share the recipe with you. It’s not that the ones I made before were bad per sei its just they didn’t quite hit the mark. There are two secrets to my new success. One is using gram or chickpeas flour. I picked some up at the foreign food mart for a couple of thousand. I can’t tell you exactly how much it was, as I was pretty wasted at the time. Previously I had been using the ottogi frying mix, which did yield better results than regular flour but not as good as gram flour. If you’re not able to go to the foreign food mart, id still suggest giving it a go with the frying mix, if you have a hankering for bhajis. The other successful secret I have to share is deep-frying them. I’m not usually a fan of deep frying, as it always seems like such an effort, so I used to put a little oil on top of them and bake them in the oven.  Again this produced reasonable results and they are clearly much healthier but the way forward is definitely deep-frying. Even if my house does smell of  eau de chip fat.

Onion Bhajis

Ingredients

3 onions

1 teaspoon of cumin (just use regular run of the mill curry powder if you don’t have the individual spices)

1 teaspoon of coriander

1 teaspoon of garam masala

120g of chickpea flour / gram flour (i got mine at the foreign food mart in Itaewon)

4 -5 tablespoons of water

1 egg (beaten)

900ml soy bean oil for frying

Directions

Thinly slice the onions, cove with 2 teaspoons of salt and leave in a bowl for 30 minutes. Fry the onions in olive oil until they have softened. Add the spices and fry for a few more minutes. Transfer the onions to a bowl and stir in the chickpea flour. Add the egg and the water and mix again. Heat a saucepan of oil filled 1/3-1/2 of the way with soybean oil. Soybean is the best and cheapest option for deep frying in Korea. They should cook quite quickly depending on how hot your oil is. I don’t have a thermometer but you know its hot enough when you put in a couple of drops of the batter and they sizzle at the top. If they sink to the bottom then its needs to be hotter. As soon as they are golden brown on one side flip them over  and cook on the other side. When they are done strain them on kitchen paper to remove the excess oil.

Raita

Ingredients

6 tablespoons of greek/ plain yogurt (try making your own, using my recipe)

3 tablespoons of sourcream

1/2 a cucumber

6-10 mint leaves

Directions

Take six tablespoons of yogurt and three of sour cream and mix. Grate or chop a cucumber finely and add to the mix. Chop the mint and add to the mixture. Serve with delicious onion bhajis. Voila an irresistible Indian snack.

Comments

comments

0 comments on “Onion Bhajis”

Leave a Reply

Your email address will not be published. Required fields are marked *