Onions tossed with chickpea flour and a fanfare of aromatics. Carefully slipped into hot oil. Edges turn to crunchy lace, onions soften within. Serve with cool mint chutney.
METHOD
Step 1
Place the onions in a bowl and sprinkle with the salt. Leave for about 2 minutes, until they soften slightly and release some liquid.
Step 2
Add the gram flour, rice flour, turmeric, chilli powder, carom seeds and cumin seeds, mix to lightly coat the onions.
Step 3
Stir in the ginger, garlic, green chilli and fresh coriander.
Step 4
Add the water gradually and combine until the onions are coated in a thick batter; you may need a little less or a little more. The mixture should feel sticky with some chunks, not loose.
Step 5
Pour the vegetable oil into a deep pan. The oil should fill no more than half the pan, so the bhajiyas are submerged, while still having enough room to puff up when cooked. Bring to a medium-high heat (around 170°C).
Step 6
Dip a greased tablespoon into the onion batter and carefully drop spoonfuls into the hot oil, minding the high heat. Fry for 3 to 4 minutes, turning occasionally with a slotted spoon, until the bhajiyas are dark golden and crisp.
Step 7
Remove the bhajiyas with a skimmer or slotted spoon and place on kitchen paper to soak up the excess oil. Serve immediately, preferably with fresh mint chutney.
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