Crisp, golden lightly spiced balls of joy, slathered in cool fresh raita.
I decided to do a little Indian vegetarian banquet and this is one of the first of the many easy veggie dishes I made, Check out my other blogs for a completely delicious Indian ‘fake-away’
This is by far the easiest method… and trust me I’ve tried a few ways! No faffing or measuring out and only take a few minutes to make before you can scoff the lot hot with dollops of cool fresh raita.
Makes about 8
Bhaji Ingredients
Gram flour (a good dredge)
2 large brown onions
2 garlic cloves grated
1 tsp ginger paste
1 tsp chilli powder medium
1 tsp turmeric
½ tsp garam masala
Vegetable or sunflower oil for frying
1 level tsp salt
Raita ingredients
½ a cucumber
200g (or ½ a large tub) natural Greek yoghurt
2 tsp pre-made mint sauce in a jar
Handful fresh shredded mint
Raita, here’s how…..
Finely dice cucumber, add yoghurt, add mint sauce and fresh mint, stir and voila!
Bhajis, Here’s how…..
Thinly slice the onions, a food processor or a mandolin takes the sting away here, They need to be thin otherwise they’ll be difficult to shape.
Sprinkle salt over onions and shake, rest for 10 minutes.
Mix ginger and garlic paste through onions.
Dredge gram flour and spices over the onions and give them a good shake until well coated then rest for 5 mins.
Meanwhile heat oil in a deep pan or use a deep fat fryer.
Use wet hands and shape onions into golf ball sized shapes (not too tight, the loose ends go super crispy!) then place on greaseproof paper.
Test the oil by dropping a slice of onion in. If it fizzes and rises quickly it’s ready.
Lower your bhajis into the fat in batches, don’t overcrowd as they won’t cook properly, turn occasionally until golden and crisp,
Drain on kitchen paper.
Now don't burn your fingers in your haste to get the crispiest before they hit the table!
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