© J Sainsbury plc 2020
Onion bhaji
Crisp and delicious, these onion versions of the classic Indian snack or starter are perfectly off set by the cool refreshing raita. By all means, adapt this core recipe to peas, ribboned carrots and parsnips and so on, in place of the onion.
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Ready in 30 minutes
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Cooking time 15 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 150g gram flour, sieved
- 2 tsp of garam masala plus extra to serve
- 1 tsp of turmeric
- 1 tsp of cumin seeds
- ½ tsp of red chilli flakes (optional - or more to taste)
- 2 medium red onion, very thinly sliced
- 150g spinach - thinly sliced
- Water
- Oil for deep frying
For the raita
- 150g low fat yogurt
- 1 cucumber, peeled and coarsely grated
- 1 tsp mustard seeds
Method
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1
First make the raita: mix the mustard seeds and cucumber into the yogurt, season to taste and put to one side.
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2
Heat up enough oil to shallow fry in a large pan or wok - 3cm oil depth is good - over a medium heat
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3
Sprinkle the spices and a pinch of salt into a large mixing bowl and sieve in the gram flour. Add 180ml water a little at a time to make a thick batter that will coat all the vegetables. Add the vegetables and mix well. Do not leave the batter and vegetable mixture for too long before cooking
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4
Test your oil is hot enough by dropping a little batter into the oil. If it browns and rises immediately then it is ready. Very carefully drop in spoonfuls of the mixture into the oil and fry until golden brown, turning them over half way through with a slotted spoon. Work in batches, being careful to not overcrowd the pan
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5
Once golden brown and crisp remove from the oil and set on some kitchen paper, sprinkle with a bit more garam masala. Serve with the raita.
