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Method
2 red onions, finely sliced
1 green chilli, finely chopped and de-seeded, if preferred
2 garlic cloves
8g of root ginger, finely chopped
1 tbsp of butter, melted
1/2 tsp of red chilli powder
1/2 tsp of ground turmeric
2 curry leaves
6 tbsp of gram flour (La farine de pois chiches in France)
3 tbsp of rice flour
1/4 bunch of coriander, chopped
1/4 tsp of fennel seeds
500ml of vegetable oil, for frying
salt
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Method
- Start by heating your deep fryer to 180˚C, while you mix together the ingredients for the onion bhaji
- In a mixing bowl, mix together the sliced onions, green chilli, garlic, ginger, curry leaves and melted butter
- Add the chilli powder, turmeric powder, gram flour, rice flour, chopped coriander, fennel seeds and salt to taste. Sprinkle with water and mix well so it is thick enough to hold its shape
- Check the temperature of the oil by dropping in a small spoonful of the mixture - it should sizzle and float
- With moistened hands, drop tablespoon-sized portions of the mixture into the hot oil, about 5 at a time. Stir gently and fry until evenly golden brow all over
- Repeat the process in small batches until all the mixture is used. Drain the fried onion bhajis on kitchen towel. Serve immediately or allow to cool to room temperature if you prefer
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