Fry up these tasty frit­ters

Central Telegraph - - TASTE - with Mag­gie Cooper

ONIONS are such a vi­tal in­gre­di­ent in so many savoury dishes that it’s hard to know what we’d do with­out them. Strangely, white onions have largely dis­ap­peared from su­per­mar­kets.

I pre­fer them to the stronger-flavoured brown onion, and of­ten the pur­ple Span­ish onion is a lit­tle too sweet.

But the big, feisty brown onion is per­fect for to­day’s recipe. Onion bhaji are tasty lit­tle frit­ters.

You can make them as spicy as you like; just add more or less cayenne.

The fresh chill­ies can be omit­ted also, or try just us­ing the green chilli as they are usu­ally not as fiery.

Chick­pea flour, or besan, is a tasty sta­ple of­ten used in In­dian recipes and has the ad­van­tage of be­ing suit­able for those on a gluten-free diet.

It is widely avail­able in health food shops and Asian gro­cers, or the health-food aisle at some su­per­mar­kets.

Onion bhaji

Serves 4

IN­GRE­DI­ENTS: ◗ 100g chick­pea flour ◗ tsp bak­ing pow­der ◗ tsp each turmeric, ground co­rian­der seeds and ground cumin seeds ◗ tsp cayenne pep­per ◗ pinch of salt ◗ 1 large brown onion, peeled and thinly sliced ◗ 4 tbs finely chopped co­rian­der leaves ◗ 1 clove gar­lic, peeled and minced ◗ 1 each small green and red chilli, seeds and mem­branes dis­carded, finely chopped ◗ ice wa­ter, to mix ◗ peanut oil for fry­ing ◗ cup mango chut­ney or cup plain yo­gurt mixed with 2 tbs finely chopped mint, to serve

METHOD: Sift to­gether dry in­gre­di­ents into a large bowl. Add onion slices, co­rian­der leaves, gar­lic and chill­ies and mix un­til com­bined. Grad­u­ally add enough ice wa­ter to the mix­ture to form a thick bat­ter. Be care­ful to not add too much. Heat oil in a deep fryer to 180C. Care­fully drop spoon­fuls of the onion mix­ture into the hot oil and cook un­til golden. Drain on pa­per tow­els and keep warm while you con­tinue cook­ing.

Serve hot with chut­ney or yo­gurt and mint on the side.

PHOTO: 123RF

◗ Try these tasty onion bhaji as an en­tree or as nib­bles with drinks.

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