Onion Bhajis
Onion Bhajis
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Appetizers
Cuisine: English
Servings: 6 people
Calories: 101kcal
- ½ cup Besan flour
- ¼ cup Rice flour
- 1 Tablespoon ghee or butter , melted
- Juice of ¼ lemon
- ½ teaspoon dried turmeric
- 1 teaspoon cumin seeds coarsely chopped
- ¼ teaspoon fennel seeds
- 1-2 hot green chillies finely minced, to taste
- 2 teaspoons root ginger finely grated
- 2 cloves garlic finely chopped
- small bunch of coriander chopped
- 2 onions halved and thinly sliced
- Vegetable or Canola oil to cook
Add the flours to a mixing bowl. Stir in the ghee and lemon juice and just enough cold water to bring it to the consistency of double cream. Stir in the spices and herbs and salt to taste. Stir in the onions so they are well coated.
Heat the oil in a large deep pan. Drop a small piece of batter into the oil to test it. The batter should sizzle as it hits the oil and it should then float.
Drop in about 15 onion pieces at a time into the oil. Using a spoon to rough the balls of the onion mixture of the oil a few at a time. Cook for about four minutes, turning occasionally, until crisp and golden. Line a plate with a paper towel. Remove the Onion Bhajis from the oil with a slotted spoon and place on the paper towel. Let cool and then serve.
Calories: 101kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 50mg | Potassium: 144mg | Fiber: 2g | Sugar: 3g | Vitamin A: 58IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg