I’ve tried a few different recipes for Onion Bhajis, more often than not, the bhajis tend not to stick together, are too greasy, or the batter is too sickly. This recipe for Pakoras is by far the best that I’ve found however – surprisingly I found it on the back of a packet of cumin seeds!
Ingredients:
|
100g flour 1 tsp lemon juice ½ tsp salt 1 large onion, finely sliced (not chopped) 1 tbsp coriander 1 tsp cumin powder |
½ tsp turmeric 1 tsp garlic powder 1 tsp garam masala 1 tsp roasted cumin seeds 1 tsp chilli powder |
Method:
Mix flour, lemon juice, salt and spices with enough water to make a paste and leave for 10 minutes
Preheat deep fryer to 190 degrees C (I have used a saucepan with about an inch of oil in there)
Add the coriander and onion to the paste and mix well
Separate the paste into quarters (I tend to separate into eighths, this means the pakoras are smaller, easier to cook and easier to handle and keep in tact)
Ease each Bhaji gently into the fryer, fry for 5 minutes and then turn over for another 2-3 minutes. The pakoras should be a deep golden colour.
Remove from the fryer (I tend to use a large serving spoon or tongs) place onto a plate covered in kitchen roll and pat dry
Foodie Tip – if you are cooking the Bhajis one by one, then put the oven on a low heat and keep them in the oven once cooked, this helps them to crisp up and keeps them warm
I’ve been looking for an onion bhaji recipe that uses no eggs and I found your one! So thank you : -)
Thanks for commenting, glad we could help!
Gemma
BristolFoodie