Asia is a wonderland for tasty, savoury fried snacks and near the top of everyone’s list is the onion bhaji, which of course is a staple in Indian restaurants here in the UK. They do however come in other forms to the ‘tennis ball’ usually found here, and if you’re making them yourself it works better (and is much easier) to do flat ones – this means the batter won’t be so cakey, you won’t need so much oil, and they cook faster and crispier. We include curry leaves and some fresh green chilli in our batter, just because we like them, but these aren’t essential if you don’t have them handy. The best bet for spicing up the bhaji batter is our Bombay Potato curry blend, but if you don’t have that in the pantry, use a blend of turmeric, cumin and coriander.
Ingredients2 Large Onions, halved and finely sliced
4 tbsp Gram (Chickpea) Flour
Pinch Bicarbonate of Soda
3 tsp Bombay Potato curry blend
2 Indian finger chillies, chopped
2 tsp Curry Leaves
2 tsp Lemon Juice