ONION BHAJI
Of all bhaji’s I like onion bhaji all the time. I use to make bhaji very often and now it’s my hubby’s favorite too. For onion bhaji we always prefer medium red onion/ bellary. Those who won’t find red onion then you can replace with yellow-onion. But when compared to red-onion, yellow-onion won’t taste that much, but good. Try to slice the onion thinly for easy cooking.
Ingredient:
- Kadala Mavu/ Chick pea Flour – ½ cup
- Red chilli powder – ½ tsp
- Cumin powder – 1 tsp
- Asafetida – 1 tsp
- Baking soda – ½ tsp
- Carom seeds – ½ tsp
- Salt – as req
- Water – as req
- Thinly sliced medium onion – 5-8 nos
- Cooking oil – as req (for deep frying)
Procedure:
Step 1 – BHAJI MIX
In a wide mixing bowl add all the ingredients except water, roughly give it a mix then add water depends on the consistency you need, do not pour all at once- the consistency should be like UTTAPPAM batter, neither too thin nor too thick.
Step 2 – MAKING BHAJI
In a deep frying kadai/ pan pour some amount of oil required to deep fry and allow it to heat, meanwhile prepare the required onions for the bhaji.
Step 3:
Once the oil get hot immerse the thinly sliced onions into the bhaji batter (one at a time) and take off the excess and drop into the hot oil. The oil should be hot but not super-hot.
Step 4:
Within a minute the bhaji should puff up (a very little) then it’s time to flip the other side allow it cook for few more mins in a medium-high flame.
Once the sizzle sounds off you can take off the bhaji from the oil and place over the kitchen towel or tissues to take off the excess oil (since we are adding a very little amount of baking soda that helps to observe the oil)
Serve hot with some coconut chutney or simply with ketchup and njoy
