Onion Bhaji Recipe Jamie Oliver

ONION BHAJIS

Steps:

• Slice the onion(s) into thin strips - make them as thin as you can
• Then, in a bowl combine the flour and spices
• Add water, 1 tbsp at a time, until a thick batter is formed
• Add the sliced onions into the batter and mix to thoroughly coat each piece
• Next, pour oil into a deep-frying pan, to cover the bottom of the pan
• Heat oil to 190C - test this by dropping a little bit of the batter into the oil, it should rise to the top and bubble. Once this happens, take a tbsp of the bhaji mix and drop it into the oil, one at a time, to form the bhajis
• Cook each bhaji for 2 minutes on each side
• Once browned and cooked, remove from the oil and turn the heat off
• Place the bhajis on some kitchen roll to drain off any excess oil
• Serve with dips as a starter, or alongside curry for a delicious side dish

BAKED ONION BHAJIS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
• Heat 2 teaspoons oil in a skillet over medium heat. Add onions; cook and stir until translucent, 6 to 8 minutes. Sprinkle in chili powder and mix. Add turmeric, 1/2 teaspoon coriander, 1/4 teaspoon cumin, and 1/4 teaspoon ginger. Stir well and remove from heat.
• Combine chickpea flour, 1/2 teaspoon cumin, 1/2 teaspoon coriander, and salt in a bowl and mix well. Mix in the onions and tomato puree; add a little water until mixture is wet and easy to stir.
• Drizzle 1 teaspoon olive oil onto the prepared baking sheet. Place 2 tablespoons of the onion mixture onto the baking sheet for each bhaji; flatten slightly with the back of a spoon.
• Bake in the preheated oven for 20 to 25 minutes. Drizzle remaining oil over the bhajis and continue baking until golden brown, about 25 minutes.

VEGETABLE BHAJI SALAD

Steps:

• Put the flours and ground spices in a bowl and slowly pour in 250ml water. Stir with a wooden spoon or a whisk to make a bright yellow batter. Add the salt, then put to one side.
• Cut the cucumber into long ribbons with a speed peeler and keep to one side. To make the dressing, mix the yoghurt with the coriander and the juice of 1 of the lemons. Add a splash of olive oil, season, and put to one side.
• Cut the leek, carrots, spring onions and red onions into thin strips - try to get them the size of long matchsticks. Mix with the chillies and the ginger.
• Pour the oil into a large non-stick frying pan and heat until very hot. Mix the vegetables, a little at a time, with some of the batter. Add a pinch of mustard seeds and scoop out a tablespoon of the coated vegetables. Press flat with the back of a fork and carefully drop into the hot oil. Repeat with the remaining vegetables - you may have to fry the bhajis in batches. Move them around a little in the hot oil (with a pair of tongs) to make sure they aren't sticking together. Fry for a minute or so on each side until crispy, then drain on kitchen paper. Place some rocket and cucumber ribbons on individual plates, drizzle with the yoghurt dressing and top with 2 or 3 bhajis. Serve with the lemon wedges.

HOW TO MAKE BRITISH INDIAN RESTAURANT (BIR) STYLE ONION BHAJIS

Steps:

• Cut the onions in half and then finely slice them. Mix the salt into them and set aside for an hour or so.
• After an hour the onions will be limp and moist. Add the remaining ingredients to the onions, being careful not to add to much gram flour. You should easily be able to pick up a ball of the onion mixture.
• Divide the mixture in to small bhajis.
• Heat some oil for deep frying to 160c (320f).
• When this heat is reached, cook the bhajis in batches until they turn light brown. Transfer to a plate while you cook the remaining bhajis. At this stage, you are not cooking the bhajis through. You just want to get them started.
• Turn the heat up until your oil reaches 180c ((356f)
• Add the bhajis in batches and cook for a further couple of minutes until they are crispy and deep brown in colour.
• Transfer with a slotted spoon to paper towels to drain excess oil and serve hot.
• If not serving immediately, place in a warm (not hot) oven.

ONION BHAJI

Steps:

• Beat the eggs in a bowl.
• Add the onion rings and mix well.
• Add the flour, ground coriander and cumin seeds and stir well to combine.
• Heat the oil in a deep-sided frying pan over a medium heat. When hot add a large spoonful of the bhaji mixture and fry for 30-45 seconds, until golden-brown.
• Turn the bhaji over and fry for a further 30 seconds, until crisp and golden-brown all over. Remove and drain on kitchen paper.
• Repeat with the remaining bhaji mixture, replenishing the oil in the pan if it runs low and allowing it to heat up again after a new addition.

ONION BHAJI

Steps:

• You can keep cooked batches warm in a warm oven (approx. 130C/250F) whilst cooking the remaining bhajis.

EASY ONION BHAJIS RECIPE

Steps:

• PREPARE THE ONIONS - Peel the onion, wash and cut the onions in to thin slices. Cut them into halves again.
• MIX THE INGREDIENTS - In a mixing bowl, all all the dry ingredients - onion, flour, spices and salt.Mix them with clean hands and allow them to sit for at least 20 minutes ( or longer - up to 1 hour )
• ONION BHAJI BATTER - After 20 minutes, squeeze the onions with your hands to release the water. Combine the mixture together to form a thick batter. If you feel the batter is too dry, add 1 teaspoon of water at a time until the batter coats the onions well.
• If you feel, during the process of frying the batter has gone a bit watery, you can add 1-2 tsp of gram flour too.
• FRYING THE BHAJIS - Heat Oil Check if your oil is sufficiently hot by adding a pinch of the onion bhaji batter. If it bubbles up immediately, you know the oil is ready for frying the remaining Onion Pakora.
• Using a spoon or clean hands, add small onion bhaji batter portions into the oil and fry for 3-4 minutes. Flip the bhaji's once they are light brown on one side and fry until they are brown all over and evenly cooked.
• Check if they're cooked inside and the bhaji is not wet. Drain the fried fritter on a kitchen roll or absorbent paper to soak up any excess oil.
• SERVE - Serve with your favourite coriander chutney or raita.
• STORE & REHEAT - Store any leftover onion bhaji's in an airtight container and refrigerate upto 3 days. To reheat, place them on a baking tray and cook in a preheated oven at 150C for 10-15 minutes.