Recipes for Man Children | Onion Bhaji
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How to make Crispy Onion Bhajees at Home | Easy Onion Bhaji Recipe
I will show you how simple it is and it is so Crispy, Golden Brown, Flavourful, Potato and Onion Bites, Quick Easy and Tasty Deep Fried Pakora Recipe! Thanks for visiting my channel and i appreciate all your support and loving my recipes. I try to make simple recipes so that everyone can try them at home not too complicated. Please subscribe my channel because there are many more recipes coming soon! Take care! :) Happy cooking!
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♡INGREDIENTS♡
3 Big Onions
4 Small Potatoes
1 tbsp Garlic Paste
1 tbsp Ginger Paste
1 tsp Chilli Powder
1 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Salt
3 Green Chillies
5 tbsp Gram Flour/Bason
Lots of Fresh Coriander
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Crispy Onion Bhaji Recipe in Air Fryer | Perfect for Snacking or Appetizer
We have not stopped with new air fryer recipes! I'll admit we were a bit skeptical about whether this would work, but it did! These air fryer onion bhaji are amazing! Crispy on the outside, soft inside. Impress you friends and family with this dish!
This recipe makes approx 30 onion bhaji.
Hope you enjoy!
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How To Make The Best Onion Bhajis - (BIR) Curry House Style
This onion bhaji recipe is from my cookbooks 'The Curry Guy'. I love it! Many chefs make onion bhajis using a lot more fresh water than needed and also too much flour. In this recipe, you salt the onions to get the moisture out of them and that liquid is used to make the batter.
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How to cook takeaway style Onion Bhajis at home in less than 10 minutes | Makes 8 Bhaji
Cook these crispy onion bhajis as a snack with chutney or riata or alongside a homemade curry
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## Ingredients##
-for 8 Bhaji
4 medium onion (brown/white)
2 green chilli (sliced finely)
1 small coarsely grated potato (50g )
1 tablespoon split red lentils
1 teaspoon salt
1 teaspoon fennel seeds
1 egg (whisked) (optional)
1 tablespoon mix powder or curry powder
8-12 tablespoons gram flour (or 50/50 gram flour/rice flour for a crispier bhaji)
1/4 cup fresh/chopped coriander
1 tablespoon garlic paste
1 tablespoon ginger paste
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon fenugreek leaves / kasoori methi
water (as required)
## Method ##
to begin heat a fryer, or a pan half full with oil at 170 Celsius. You want to use a thermometer to keep this temperature around this point so the bhaji cook thoroughly but do not burn
rinse the lentils in a cup and allow them to soak in water for around 10 minutes to soften
Slice the onions in half, remove the skins and then slice again into strips about 5mm wide and place them in a bowl
finely slice the green chillies and coarsely grate the potato and add them to the onions
add the the salt, fennel seeds, egg, mix powder, gram flour, fresh chopped coriander, garlic paste, ginger paste, turmeric powder, coriander powder, cumin powder and dried fenugreek leaves to the onions
mix thoroughly and allow to sit for 5 minutes to allow the salt to start extracting some moisture from the onions and for the spices to penetrate
now start by adding around 6 tablespoons of the gram flour to the onions and mix well but carefully with your fingers
continue to add more gram flour a tablespoon at a time until the mix becomes really sticky and clumps together
wet your hands slightly (it stops the batter sticking), take a small handful of onions and mould them gently into the size of a small tennis ball. Don't press too hard as the middles will be unable to cook.
Gently place each bhaji ball into the oil and allow to cook, stirring carefully frequently for around 6-8 minutes until golden and crispy
remove and drain and serve with mango chutney or as part of your meal
mango chutney recipe:
red poppadum onions:
mint, mango and coriander yoghurt raita dip:
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Onion Vada | Ulli Vada | Onion Bhaji Recipe | Kanda Bhaji | Kerala Snacks Recipes | Street Food
Onion Vada | Ulli Vada | Vada Recipe | Kerala Snacks Recipes | Onion Bhaji Recipe | Street Food | Kanda Bhaji
Onion Vada is a well known savory snack relished by many on the evenings. This is a quick, go-to snack recipe if you want to just enjoy with some hot chai or coffee. This can be enjoyed with tomato ketchup or South Indian style coconut chutney.
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Prep Time: 10 mins
Cook Time: 15 mins
Servings- 5
Ingredients
Onion - 3 Nos Thinly Sliced
Green Chilli - 2 Nos Finely Chopped
Ginger Finely Chopped
Coriander Leaves Finely Chopped
Curry Leaves Finely Chopped
Salt
Turmeric Powder - 1/4 Tsp
Chilli Powder - 1 Tsp
Asafoetida Powder - 1/4 Tsp
Besan/gram Flour - 3 Tbsp
Maida/All-Purpose Flour - 2 Tbsp
Rice Flour - 2 Tbsp
Oil For Deep Frying
Method:
1. Take onion, green chilies, ginger, coriander leaves, curry leaves, salt, turmeric powder, chili powder and asafoetida powder.
2. Mix well and add besan, maida, rice flour to this mixture.
3. Mix again and let it sit for 10 mins.
4. Heat a kadai with some oil and gently drop the pakoda mixture in small sized patties.
5. Fry the fritters until golden brown and remove them from the kadai.
6. Garnish them with fried curry leaves.
7. Onion vadas are ready to be served hot with some tomato ketchup or coconut chutney by the side.
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