I have recently been very lucky to be invited to my favourite Indian Restaurant, to see them make Onion Bhaji. So today, I did just that, at 11am I popped over to see them make up enough for the weekend trade.
What first struck me was the shear scale at which this is done. It is incredible, they make up 25kg of Onion at a time. Anyway, without boring you with the details I have adjusted my recipe to closer match that of the restaurant.
2 Lge Onions
½ to 1 Cup Gram Flour
1 tbl Corriander Leaf
½ Sml Potato
½ Egg Beaten
¼ tsp Hot Chilli Powder
¼ tsp IG Spice Mix
¼ tsp Salt
1 Drop Yellow Food Colouring (Optional)
(Spice Mix = 2 Parts Turmeric, 1.5 Parts Curry Powder Medium, 1 Part Corriander, 1 Part Cumin, 1 Part Paprika)
It is important that when mixing, you use your hands to gently mix the ingredients through, using a spoon would break or bruise the onion releasing extra moisture. Half and slice the onions, cut the potato into match sticks add the Fennel and Corriander and mix. Add the Chilli and Spice Mix and mix. Add the colouring if using and the egg and salt and mix. Add the ½ cup of Gram Flour and mix adding more if needed. You are aiming for a very sticky batter. Wet hands and form the mix into rounds the size of tennis balls (it is important to not to squeeze the mixture together). On a medium heat deep fry the bhaji in until golden, roughly 8-10 mins. Remove and allow to rest. Once dry, gently break a little before deep frying again to serve.
Bhajis will keep for up to 3 days after pre-cook and the flavour will relax slightly the longer they are left. Add chopped green chilli to give it more kick.