Onion Bhaji

备料

配料

做法

分步操作

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.

   约 10分钟

   烹饪提示： 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.

   约 1分钟

3. 3

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

   约 2分钟

   烹饪提示： 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).

   约 5分钟

   烹饪提示： 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.

   烹饪提示： 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.

   约 8分钟

   烹饪提示： 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.

   约 1分钟

   烹饪提示： 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.

   约 1分钟