How To make Onion Bhaji
2 ea Onions
1 ea Egg; beaten
1 1/2 c Chick pea flour; besan -OR-
3/4 c -all purpose flour &
3/4 c -whole wheat flour
1 c -Cold water, approx.
1/2 ts Cumin, ground
1 pn Cayenne
2 tb Cilantro, fresh; chopped
"These hors d'oeuvres are easy to make and can be shallow or deep fried. Find chick pea flour (besan) at an Indian grocery store." "Make sure vegetable oil is heated to 350F before adding food (bread cube browns in 15 seconds or test with deep fry thermometer. Too cool oil makes everything limp and greasy. Drain on a rack or paper towel before serving. A wok makes an excellent deep fryer." Cut onion in half and slice about 1/4 inch thick. Beat together egg, flour and enough water to make a batter as thick as whipping cream. Beat in spices. Let rest 15 minutes. Stir onions into mixture and let sit 5 minutes. Heat about 1 inch oil in skillet on high heat. when very hot, drop a small mound of onion rings into oil. Press down slightly with spatula. Fry on one side until crisp and brown, turn over and fry second side. Remove bhajis as they cook. Keep warm in 200F oven. Pile on platter with mango chutney. SERVES: 3-4 SOURCE: Lucy Waverman's Fresh & fresh column in the Toronto Sun, Sept 22/93 posted by Anne MacLellan
How To make Onion Bhaji's Videos
How to make Onion Bhaji (Indian Restaurant Style)
Find the full recipe for this and many more Indian restaurant style dishes in my paperback books INDIAN RESTAURANT CURRY AT HOME Volumes 1 and 2, available from all good book retailers.
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Needing little introduction, Onion Bhaji is an extremely popular starter in Indian Restaurants in the UK, and no doubt all over the world (usually called Onion Pakoda in India). Spiced onion slices in a Gram Flour batter formed into balls and deep fried until golden and crispy. The experience is enhanced by squeezing lemon juice on top, and dipping them into a Mint Raita or Mango Chutney. I hope you enjoy this mainstay recipe.
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Onion Bhajis London Restaurant Style | Classic British Indian Onion Bhajis! [Turn on captions]
Everyone knows that you have to order onion bhajis as a starter or a snack with your Indian meal. These balls of onion goodness are so easy to make and in this video we have shown you each step done by an actual Indian cuisine chef, so you can make it at home too!
#OnionBhaji #BritishIndianRestaurant #Vegetarian
Makes 12 onion bhajis
Ingredients:
4 onions
1 peeled potato
2 green chillies
3/4 tbsp salt
1 tbsp mixed curry powder
1 tsp turmeric
1 tsp mixed cumin and coriander powder
1 tsp panch phoron
Pinch of dried methi leaves
Handful of fresh coriander leaves (extra for garnishing)
3 eggs
1.5 to 2 cups of gram flour
Method:
1) Cut the onions into thin slices and place into a mixing bowl
2) Cut the potato into thin strips and place into a mixing bowl
3) Finely cut the green chillies into smaller pieces and add to the mixing bowl
4) Add the salt, mixed curry powder, turmeric, mixed cumin and coriander powder, panch phoron, methi leaves and coriander leaves into the mixing bowl
5) Mix the ingredients together and ensure that all the onion and potato are covered in spices
6) Add the 3 eggs to the mixture and mix again, making sure all the onion and potato are covered in egg
7) Add the gram flour and mix. Make sure the mixture is not too wet. If it is then add some more flour. Make sure it is not too dry either. You want to be able to squeeze a handful of onions together and they should hold their shape for a few seconds but not dripping. That is the ideal consistency
8) Wet your hands with water so that the onion mixture does not stick to your hands. Then squeeze a handful of the mixture in your hands and drop in a medium high temperature frying pan. Make sure the batter starts bubbling as soon as it is in the oil
9) Stir the onion bhajis around and flip frequently
10) Once they are golden brown (about 5 minutes) remove from the oil
11) Garnish with coriander and serve with some mint sauce
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MASTERCLASS IN ONION PAKORA | How to make the crispiest best onion bhajis ever | Food with Chetna
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the 'Christmas bake off 2016'.
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You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!
Kanda Bhajji Recipe | Super Crispy Tips | कुरकुरा कांदा भज्जी बनाने का तरीक़ा | Chef Sanjyot Keer
Full written recipe for Kanda Bhajiya
Prep time: 10-15 minutes
Cooking time: 10-15 minutes
Serves: 3-4 people
Ingredients:
ONION | प्याज़ 3-4 MEDIUM SIZED
SALT | नमक TO TASTE
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
GRAM FLOUR | बेसन 1 CUP
WATER | पानी AS REQUIRED
Method:
To make the perfect kaanda bhajiyas, its very important to cut the onions in a certain way.
Cut the top & bottom of the onions & divide it into two equal halves by keeping the cut side down.
Further peel the onions & cut them length wise in thin slices, the slices should neither be too thin nor too thick.
After cutting the slices, separate the layers of onions using your hands, similarly cut & separate the layers of all onions & transfer them into a bowl.
Further add salt to taste & kashmiri red chilli powder, mix well & coat the onions with chilli powder & salt.
Then add the gram flour in small batches & mix well, then add a splash of water & gently knead the onions with the gram flour until everything comes together, your mixture for kaanda bhajiya is ready.
Heat oil until it gets moderately hot or 170 C, the oil should not be extremely hot or else the bhajiyas will fry from outside & remain raw in the middle.
To fry bhajiyas dip your hand in cold water & scoop out a small portion of the mixture & drop it into the hot oil without shaping it, drop all the bhajiyas in hot oil similarly, make sure that you don’t form the bhajiya into a roundel otherwise you won’t achieve the perfect texture.
Fry them over high flame without stirring them for the first 30 seconds the fry them over medium – low flame while stirring at regular intervals until they turn golden brown & crisp.
Once they turn golden brown, fry them over high flame for 30 seconds, doing this will prevent the bhajiyas from soaking the oil.
Once fried, transfer them into a sieve so that all the excess oil drips off.
Your perfectly fried crisp kaanda bhajiyas are ready.
Kaande ki chutney
Ingredients:
ONION | प्याज़ 1 LARGE SIZED (CHOPPED)
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च 3 TBSP
SALT | नमक 1/2 TSP
HOT OIL | गरम तेल 5-6 TBSP
Method:
Add the chopped onion into a bowl along with kashmiri red chilli powder & salt, then pour hot oil over it & mix it well.
Your kaande ki chutney is ready.
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ONION BHAJIS (Restaurant Style) - Al's Kitchen
I have been eating ONION BHAJIS for many many years in restaurants up and down the country as well as the shop bought variety. This recipe is my take on Onions Bhajis. Feel free to adjust here and there to suit your taste.
I recommend that you don't make them so big at home. Just larger than pakoras are perfect. This way they will cook all the way through without the step of having to puncture them during cooking. Hope you enjoy. Al
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Crispy Onion Pakoda/ Teatime Snacks/ Onion Pakora
#OnionPakoda
Onion Pakoda
Ingredients
Onion (medium size) – 2
Chilli powder – ½ teaspoon
Pinch of garam masala
Chopped garlic cloves – ½ teaspoon
Chopped ginger – ½ teaspoon
Green chilli – 1
Coriander leaves
Curry leaves
Asafoetida
Rice flour – 2 tbl spoon
Besan flour – 100 grams
Salt
Oil