Onion Bhaji’s or Pakoras..

Onion Bhaji’s mmm….yes please.So simple to make yet a great starter which again you can tweak to suit your taste or your Onion Bhaji’s mmm….yes please.So simple to make yet a great starter which again you can tweak to suit your taste or your guests.

The humble Bhaji’s is a food that is a street food and in certain areas of Indian is in fact served with a cup of Tea !

One thing you may not know is that the Bhaji and Pakora are the same thing. I personally thought these were different types of starter but the only difference is the language yep…nothing to do with the dish itself.

The word Bhaji is an Urdu word and Pakora is a Punjabi word they both mean the same thing basically a fritter.

Another interesting fact is that the Guinness book of records has the largest Onion Bhaji recorded as weighing 175.6 kg. This record was only made last week and the Bhaji took 8 hours and 500 litres of oil to cook. Which weighs heavier than me and I’m not a small chap by any degree lol.

So let’s not get to crazy with these Bhaji’s otherwise you’ll need quite a big fryer and plate !

Ingredients

  • 2/3 White Onions depending on size I use small as these shape better.Thinly sliced.
  • 1 Teaspoon of ground cumin powder
  • 1 Teaspoon of Garam masala
  • 1/2 Teaspoon of Turmeric
  • 1/4 Teaspoon of Amchoor (Mango Powder)
  • 1 Teaspoon of Salt
  • 1 Cup of Gram Flour also known Besan Flour or Chickpea Flour
  • 1/2 Teaspoon of Baking Powder
  • 1 Green Chilli optional
  • 1 Teaspoon Hot Chilli Powder optional
  • 1/2 cup of water you may need more personal preference

Cooking Method

Firstly sieve the flour into a bowl to remove any lumps.
Add all the ingredients apart from the onions and water and mix thoroughly.
Now start adding the water until you get a smooth fairly thick consistency.
Now add the onions in and give this a mix again.I use my hands as you can make sure the onions are thoroughly coated this way.

You need the consistency to be not too runny because if it is the onions will not stick together so always test one first.If you find that the consistency is too watery then add more Flour if too thick then add a bit more water.After you have made them a few times you will soon get an idea of what mix of water and flour works best for you. Due to the onions varying in size each time you will soon master the art .

Now making sure you have hot oil in a deep fat fryer drop a spoonful of mixture into the fryer. You may even want to try a slice into the fryer to test the oil is hot enough first.

Make sure you only put 2 or 3 into the fryer at a time otherwise they may all stick together or the oil may bubble up to quickly and overspill.

You need the Bhaji’s to turn a lovely golden brown which should take just over a minute. When they have turned this colour then flip them over so they’re cooked through.

Now they are ready to take out of the fryer.Get a plate and cover with some kitchen roll as this will soak up any excess oil from the Bhaji’s.

Get your serving plate and place some dry lettuce onto it covering the plate then place the Bhaji’s on there.Put a couple of slices of lemon on the sides and there you have it.

Dee…..Lish…..us…..