Aunt Junebugs’ Favourite Onion Bhajias

Onion Bhajias

  • 1 3/4 cups chick pea flour

  • 2tsp garam masala

  • 2tsp ground coriander seeds

  • 2 tsp ground cumin

  • 2 tsp tumeric

  • 1 tsp chili powder

  • 3/4 tsp salt plus more for seasoning

  • 2/3 cup water

  • 1/2 cup coarsely chopped cilantror(fresh)

  • 2 tbsp vegetable oil

  • 3 large onions,thinly sliced (about 2 1/4 lbs)

  • additional vegetable oil for deep frying

  • cilantro sprigs for garnish *
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  • Yogurt dipping sauce
    1 1/2 cups yogurt
    3 tbsp finely chopped fresh mintmix and set aside-let it mellow for half an hour while making bhajias.
    *Cilantro is the same herb as coriander.

    Prep...
    In a medium to large mixing bowl whisk dry ingredients to blend, slowly add water and whisk to a smooth and thick batter then stir in chopped cilantro.
    Set batter aside.

    Heat 2 tbsp oil in wok or heavy pot, add onions and cook over medium heat and saute until onions are slightly softened -about 15 minutes

    Transfer onions to a colander over a bowl to let cool and drain excess oil and liquid.
    Mix cooled onions through batter.

    Make each bhajias the size of a golf ball and cook in oil for about 5 minutes-until golden brown.
    Use slotted spoon to remove and drain on paper towel and season with salt while hot.
    Serve with yogurt dipping sauce.This batter would be yummy on fish too.
    This recipe comes via Aunt Junebug in Canada who got it from a programme called Take Home Cooks. It’s an easy follow the recipe get results kind of dish. Our family loves onions in pretty much every form in which they come, raw ( my father eats them like apples, but I think he just likes to freak out the grandkids), pickled, fried and now in this round spicy little delicacy. I made it on Friday night for the first time as a starter to a big old curry feast. It was well received by my posse of hungry dinner guests and they politely requested that I make them again soon. Always a good marker for me.