Red onion bha­jis

The Simple Things - - LIVING -

These are lovely, crispy if slightly wild-look­ing bha­jis that re­ally bring out the best in this hum­ble veg. Makes about 12 Veg­etable or sun­flower oil, for deep fry­ing 50g gram flour (chick­pea flour) 2 tsp garam masala 1 tsp ground turmeric 1 tsp cumin seeds ½ tsp chilli flakes 1 tsp salt 200g onions, finely sliced A hand­ful of chopped fresh co­rian­der for the sauce 4 tbsp Greek yo­gurt A lit­tle finely chopped mint Pinch of salt

1 Heat oil in a pan for deep fry­ing; the pan should be no more than a third full. Put the flour, spices and salt into a large bowl and mix. Drop in the sliced onion and co­rian­der and mix again, then add a lit­tle wa­ter, just enough to bring the flour and onions very loosely to­gether – a few ta­ble­spoons should do it.

2 Drop a small test slice into the hot oil and, if it siz­zles im­me­di­ately, you are ready to fry. Loosely scoop up a spoon­ful of the mix­ture and, with­out try­ing to neaten it or tuck it into a ball, lower it into the oil: you want the stray strands, as they will crisp up the most.

3 Fry for sev­eral min­utes on each side un­til brown and crispy, then lift out and drain on kitchen towel.

4 Mix to­gether the in­gre­di­ents for the sauce and serve straight away with the still-hot bha­jis.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.