Onion Bhajis

Recipe courtesy Daxa Dashani
TOTAL TIME: 50 min
Prep: 25 min
Inactive Prep: 10 min
Cook: 15 min
YIELD: 2 to 4 servings
LEVEL: Intermediate

ingredients

  • 7 ounces gram flour ( chickpea flour)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon chile powder
  • 1/2 teaspoon ground turmeric
  • 2 ounces spinach, washed, stemmed and chopped
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Anjum's guest shares her version of this classic Gujarati snack.
In a large bowl, mix together the chickpea flour, all-purpose flour, chile powder, ground turmeric, chopped spinach and salt until well combined. Gradually add water as necessary to bind the mixture.

Add the baking soda and the onion. Stir well to coat the onion in the mixture. Set aside for 10 to 12 minutes.

Heat the oil in a karahi (a flat-based Indian cooking vessel that resembles a wok) or a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it.
Add spoonfuls of the batter mixture to the hot oil in batches. Fry for 3 to 4 minutes, or until golden-brown, then remove from the pan with a slotted spoon, and set aside to drain on a tray lined with paper towel. Repeat the process with the remaining batter mixture.

Serve the onion bhajis with chutney in a dipping bowl alongside.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.