Ingredients for 4 people :
• 2 yellow or red onions
• 2 cloves garlic
• 1 bunch of fresh coriander or fresh parsley
• ½ tsp. cumin seed
• ¼ tsp. to c. powdered red pepper (optional)
• ½ tsp. to c. garam massala (optional)
• 2 tsp. to c. turmeric
• 2 tsp. to c. curry
• 100g of wheat flour (for gluten-free: 100g of buckwheat or millet or chickpeas flour)
• A little salt and pepper to your taste
Preparation time: 15 ’
Cooking time: A few minutes
Preparation:
1. Two large onions, peeled and cut into 3 mm slices
2. Peel the garlic cloves and cut them into pieces (thin)
3. Place the onions and garlic in a bowl and salt them to bring out the water
4. Finely chop the bunch of herbs (coriander or parsley) that you place with the onions and garlic.
5. Let sit 30 ’so that the onion juice comes out
6. Add, spices, flour gradually, more or less, so that the onions stick together. With the fingertips, mix all the ingredients, if necessary add a little water.
7. In a saucepan or fryer, heat the oil (coconut or rapeseed Holl, sunflower HO (frying oils)) to 180 ° no more …
8. Take a large tablespoon of the preparation and form a ball which you place in the hot oil. Make sure these balls do not touch, especially at the beginning of the cooking. Turn them over regularly so that they are well colored.
9. Place them on absorbent paper, they are ready to eat.
Note:
You can prepare them the day before for the next day. To reheat them, place them for 7 to 8 ’in an oven preheated to 180 ° (thermostat 6/7). Let them cool for a few minutes so that the “Bhajis Onions” regain there “crispness”.
Serve with cucumber sauce (Raïta) see recipe. It is a popular entry in India. The spice dosage can vary depending on your preferences. We can of course, modify the mixture of spices according to our desires. Frying is traditional, but baking is also possible (preheat the oven to 220° C (thermostat 7/8) and bake between for 15 to 20’, it is lighter, the choice is yours !
Om Shanti
JC