Onion Bhajis

How to Make the Perfect Onion Bhaji

Zaheer Qureshi is on our Board of Trustees, and here he is showing us how to make the perfect onion bhaji. Delicious! No need to go to the takeaway from now on.

Gather Your Ingredients

1 mug of garam flour

Cold water to mix

1 or 2 potatoes chopped into small pieces (you can also use aubergine and/or cauliflower too)

2 onions thinly sliced

½ teaspoon salt

½ teaspoon cumin seed

½ teaspoon of chilli powder

A pinch of bicarbonate of soda

Oil for frying

You will also need

A mixing bowl

A tablespoon

A deep fryer

Kitchen paper

Add the water to the garam flour in a bowl and mix..

Mix the flour and water into a soft batter.

Leave to rest for at least half an hour.

Once you have left the batter to rest for at least half an hour you should have the consistency of a thick pouring batter.

You are now ready to add your other ingredients. Start with the finely chopped potatoes and onions and then add your spices: ½ teaspoon salt, ½ teaspoon cumin seeds, ½ teaspoon of chilli powder, and then a pinch of bicarbonate of soda.

Mix it up well. Make sure that the batter covers all the onion and potatoes

Once mixed leave for 2-5 minutes.

Heat the oil in the deep fryer until hot.

Take tablespoon of mixture and drop it very gently into the oil.  Be careful and make sure the hot oil doesn’t splash your hands

Put several into the oil and leave to cook.

Once they are cooked on one side they start floating and begin to brown lightly.

Then turn them over and cook the other side.

Once they are good and brown take them out and and place onto sheets of kitchen towel to let the oil drain,

And you are ready to serve with your choice of dip. Yum! Zaheer recommends mint yogurt (delish) but you could try sweet chilli sauce or ketchup.