Monday, 21 December 2009

Onion Bhaji

This is the authentic recipe for Onion bhaji, tastes just like you get on street side hawkers.
If you follow this recipe step by step you will get to eat crunchy hot bhaji. Yeah mouth watering, isn't it?

Red onion: One large. (makes about 5-6 onion bhaji)
Graham flour: 3-4 table spoon
Rice flour: 2 heaped tea spoon
Salt to taste
Red chili powder: 2 tea spoon
Turmeric powder: 1.5 tea spoon
Ajwaeen/Carom seeds: 2 tea spoon
Ginger: 1/2 table spoon grated
Oil to fry
Chaat masala (optional)

Peel onions and cut it into half vertically. Cut each half into thin slices as shown in the photo. Keep it in a large plate which will make it easier to mix later on.
Add salt to taste and slightly more taking in mind we are going to add flour to it and gently press salt to onions such that each layers of onion gets separated.
Leave this for 10-15 minutes. This process with leave the water from onion and when we mix flour we do not need to add any water.

Add ginger paste, ajwaeen, turmeric powder, red chili powder, rice flour and mix well. Do the mixing with Palm and with gentle pressure.
You will notice that onion has left quite bit of water and all the flour got nicely mixed with it.

Now add small quantity of graham flour , say just about one table spoon and give it a good mix.
Keep adding more flour till all the water is absorb and there is a nice covering of flour on onion. Add few drops of water if required. Divide the mixture into small bhaji sized portion and keep in the same plate.
Heat oil enough to fry bhaji. Let it heat till frying temperature. Heat on medium hot flame. Not burning hot and not too low. To test that oil has come to frying temperature, just add a small piece of onion into the oil and it should come up on the surface.
Now carefully drop bhaji in the oil one by one. Add 3-4 at a time depending size of the frying pan.
Rotate side after 1-2 minute. Let it fry until the colour is reddish and not just yellowish.
When you take bhaji out, place it on 2-3 layers of cooking tissue which will absorb access oil.
Repeat procedure for rest of the bhajis. Sprinkle chaat masala to make it more tantalising.
Serve hot with chutney or sauce of your choice. Best tastes with garlic coriander chutney or tomato sauce.

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