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Alfred Prasad's Onion Bhaji

Alfred Prasad's Onion Bhaji

By Great British Chefs
These flavourful fritters make a wonderful starter or can also be popped in a picnic hamper to be enjoyed cold.
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

13 total
  • 6 tbsp of gram flour
  • 0.5 tsp of ground turmeric
  • 2 red onions, finely sliced
  • 1 green chilli, finely chopped and, if preferred, de-seeded
  • 2 garlic cloves
  • 8 g of root ginger, finely chopped
  • 1 tbsp of butter, melted
  • 0.5 tsp of red chilli powder
  • 2 curry leaves
  • 3 tbsp of rice flour
  • 0.25 bunch of coriander, chopped
  • 0.25 tsp of fennel seeds
  • 500 ml of vegetable oil, for frying

Method

5 steps

  1. Step 1

    In a saucepan, simmer the vegetable oil while you mix together the ingredients for the onion bhajis

  2. Step 2

    In a mixing bowl, mix together the sliced onions, green chilli, garlic, ginger, curry leaves and melted butter. Add the chilli powder, turmeric powder, gram flour, rice flour, chopped coriander, fennel seeds and salt to taste. Sprinkle with water and mix well so it is thick enough to hold its shape

  3. Step 3

    Check the temperature of the oil by dropping in a tsp of the mixture - it should sizzle and float, turn up the heat if it doesn't

  4. Step 4

    With moistened hands, drop tbsp-sized portions of the mixture into the hot oil, about 5 at a time. Stir gently and fry until golden brown on both sides and cooked through

  5. Step 5

    Repeat the process in small batches until all the mixture is used. Drain the fried onion bhajis on kitchen towel. Serve immediately or allow to cool to room temperature if you prefer