Sunday, 11 January 2015
Somtimes I get real cravings for onion bhaji, they're a such a treat in my book. I don't eat a lot of deep fried foods but you have to make some exceptions for things like these. The chickpea flour is really important for getting the right flavour, but if you can't get any you can substitute other flours. If you can though, try and use chickpea flour or they just won't be the same.
6 tbsp chickpea flour
6 tbsp self raising flour
1/2 tsp salt
1/4 tsp turmeric
1/4 tsp cumin
1-2 tbsp peanut oil*
2/3 cup ice water
2 onions, cut in half and thinly sliced
3 garlic cloves, crushed
Peanut oil*, for frying
*If you have allergies, substitute vegetable oil
1. Combine the flours, salt and spices in a bowl and whisk together. Whisk in the oil and then gradually add the iced water, whisking constantly.
2. Add the sliced onions and crushed garlic and fold through until the onion is completely coated in the batter. Let it all rest in the fridge for 30 minutes.
3. Heat plenty of oil in a saucepan or wok. Test the heat of the oil by dropping in a tiny amount of batter. If it floats to the surface the oil is hot enough, if it sinks to the bottom of the oil then it's not there yet.
4. When the oil is hot, add large tablespoons of batter to the oil and deep fry until just golden. This should take 4-5 minutes and you'll need to flip them over after the first two minutes. Once cooked, remove and drain on a wire rack or on crumpled paper towel to drain as much oil off as possible.
5. Fry the fritters in batches until you have used up all the batter. Eat hot!
NOTE- These are best freshly cooked straight from the pan but can also be made in advance and kept warm (or even reheated) in the oven.
Makes approximately 20 onion bhaji (this will vary depending on how big your spoonfuls are).