Onion bhajis without a deep fat fryer?!


Question: I want to try and make onion bhajis because I love them. However, I don't possess a deep fat fryer and don't like using lots of oil in my cooking.
Has anyone got a recipe for onion bhajis that only requires shallow frying?
Do they come out nicely?
If so, please share it with me.
Thanks alot


Answers: I want to try and make onion bhajis because I love them. However, I don't possess a deep fat fryer and don't like using lots of oil in my cooking.
Has anyone got a recipe for onion bhajis that only requires shallow frying?
Do they come out nicely?
If so, please share it with me.
Thanks alot

Onion Bhaji Recipe


Ingredients :

3/4 cup

1/2 cup

1 1/2 teaspoons

1 teaspoon

1

1 1/4 cups

4 large

4 cloves
Besan (chickpea flour)

Plain flour

Bicarbonate of soda

Chili powder

Egg, lightly beaten

Water

Onions, halved and thinly sliced

Garlic, chopped

Oil for shallow frying

Method :
Sift the flours, bicarbonate of soda and chili powder into a bowl.

Make a well in the center, add the combined egg and water and stir to make a smooth creamy batter, adding a little more water if necessary.

Add the onion and garlic and mix well.

Heat the oil, about 1 cm deep, in a wide flat pan.

Drop in tablespoons of the mixture and press into patties.

Fry the bhaji on both sides until golden brown and cooked through.

Drain on paper towels.

Serve hot with chili sauce or mango chutney.

Note : Use sweet paprika instead of chili powder for a milder taste.

Do them in the oven and spray some light olive oil spray in a can it is very low calorie and I use it all the time!

My wife shallow fries hers in vegetable oil, make them into a flat pancake shape rather than the ball shape, they then cook more thoroughly. Top tip apparently is to drop the mix into the hot shallow oil and then flatten into shape. Lot's of recipes on the net but she says it's trial and error to suit your own taste. (I may have some for lunch)

pretty much agree with the others. i would flatten them too (like a rosti) and fry them in a bit of olive oil!

Yes the others are right. In India they are traditionally cooked flat rather than the ball shape you get in the UK and shallow fried - couple of cms of oil only, The onions are also cut thicker than the restaurant bhajias here.

There is a recipe for home made onion bhajis here

http://www.natco-online.com/acatalog/oni...

and you can buy a ready made batter mix which works really well here

http://www.natco-online.com/acatalog/pak...

Might have some for lunch as well!

Chop up a couple of onions and set aside. In a mixing bowl, mix together about a cup of gram flour (it absolutely MUST be gram flour, which you can find in all Asian shops and in the world foods sections of supermarkets), 1/2 tsp chilli powder/cayenne pepper (same difference), 1/2 tsp turmeric (careful with it, it stains bad if you get it on your clothes!), 1-2 tsp dried coriander leaves, a good pinch of salt and enough water to make a thick gloopy batter. Then just throw in the onions and mix around well.

Since you don't want to deep fry (good bhajis should be deep fried though), you can heat about half a centimetre of vegetable oil in a frying pan (preferably non-stick) and put tablespoon-sized blobs of oniony battery goodness in there to cook. Flatten a little bit, but don't make too thin. Most takeaways seem to be doing flat bhajis now.

Enjoy.





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