Onion bhaji, crisp and spiced onion fritters — a much-loved Indian starter, here Ranesh’s way (Blue Elephant, Mahābalipuram).
Ingredients (4 people)
- 2 yellow or red onions
- 2 garlic cloves
- 1 bunch fresh coriander or parsley
- ½ tsp cumin seeds
- ¼ tsp red chilli powder (optional)
- ½ tsp garam masala (optional)
- 2 tsp turmeric
- 2 tsp curry
- 100 g wheat flour (or buckwheat/millet/chickpea for a gluten-free version)
- salt, pepper
Prep: 15 min · Cooking: a few minutes.
Preparation
- Peel and slice the onions 3 mm thick; mince the garlic.
- Put onions and garlic in a bowl, salt to draw out the water.
- Finely chop the herbs and add them.
- Rest 30 min so the onion juices come out.
- Add the spices then the flour gradually, until the onions stick together (a little water if needed).
- Heat the oil (coconut, rapeseed or sunflower) to 180 °C, no more.
- Shape balls with a spoon and lower them into the oil without touching; turn regularly.
- Drain on kitchen paper — ready!
Tip: make them the day before and reheat 7–8 min at 180 °C to bring back the crunch. Frying is traditional, but baking (220 °C, 15–20 min) is lighter. Serve with a cucumber raita. Om Shanti — JC.
