cutting back after all the festivities but what I really want is something fried, and fun and spicy!
Onion Bhaji sound just perfect.
Warning! This is not an authentic recipe. This is a recipe that I’ve tinkered with for awhile and we love around these parts. Apologies to real East Indian cooks.
I don’t make these a lot but when I do I make an enormous batch and freeze part of them. The next time I need a fix of these curry fritters I simply crisp them up in the oven. I’ve used this same batter with a variety of vegetables (carrots, spinach, cauliflower…) and called them pakoras. They are always a hit, even when people say they don’t like curry.
Simply take: 2 cups chickpea flour, 1 heaping tsp of crushed chilles (if you don’t like spice then cut down or omit all together), 1 tsp. cardamon seeds, 2 tsp. cumin, 1 tsp. brown mustard seeds, 2 T. tumeric and a dash of salt.
Cut three medium onions.
Add enough water to make a batter (about 1 1/2 cups). The batter will look like thick, pancake batter.
Drop into four inches of hot oil (I use my wok for deepfrying) and let brown and float to the top.
Drain on a baking rack (or paper towel or a tea towel) and reheat in the oven whenever you want a great treat. I serve them with rhubarb chutney but any chutney would be amazing OR a green salsa would also be fun.
These would be the perfect football watching food but depending on the crowd you might want to call them blooming onions 🙂