Onion Bhaji

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Place the sliced onion in a large bowl and sprinkle with salt. Mix well and let it sit for 10 minutes to draw out moisture.

   Oko 10 min

   Napomena kuhara: Salting the onions helps them release water, which makes the bhajis crispier and prevents a soggy texture.

2. 2

   In a separate bowl, combine the chickpea flour, rice flour, grated ginger, chopped green chili, ground turmeric, ground cumin, and garam masala.

   Oko 1 min

3. 3

   Add the flour mixture to the salted onions. Gradually add water, mixing until a thick batter forms that coats the onions.

   Oko 2 min

   Napomena kuhara: The batter should be just thick enough to bind the onions together, not too runny.

4. 4

   Heat vegetable oil in a deep pan or pot over medium-high heat to about 175°C (350°F).

   Oko 5 min

   Napomena kuhara: Use a thermometer to ensure the oil is at the correct temperature for even cooking.

5. 5

   Carefully drop spoonfuls of the onion mixture into the hot oil, ensuring not to overcrowd the pan. Fry in batches.

   Napomena kuhara: Overcrowding the pan will lower the oil temperature and result in greasy bhajis.

6. 6

   Fry the bhajis for 3-4 minutes per side, or until golden brown and crispy.

   Oko 8 min

   Napomena kuhara: Turn them occasionally to ensure even browning.

7. 7

   Remove the cooked bhajis from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

   Oko 1 min

   Napomena kuhara: Draining on a wire rack allows air to circulate, keeping them crisp.

8. 8

   Repeat with the remaining batter until all bhajis are cooked.

9. 9

   Garnish with fresh cilantro, if desired, and serve immediately with your favorite chutney.

   Oko 1 min