Come rainy season or fasting season in the Middle East, this is our favourite tea time indulgence.
Onion bhajis are superb additions as starters for an Indian meal as well as a great snack. Following this recipe will ensure crispy, flavourful fritters every time.
Slice 4 onions into a bowl. Sprinkle 1/2 tsp salt on top.
Add 2 cups besan (gram flour) 1/4 tsp chilli powder, 1/2 tsp fennel seeds, a handful of chopped cilantro (coriander leaves) and 1/2 tsp turmeric powder.
Mix well and leave aside for 15 minutes.
The water that’s oozed out of the onions is adequate to form a pasty dough. Else, add a little water to get a lumpy batter.
Drop clots of these into a shallow pan, filled with medium hot oil. Fry the patties, turn them over and once cooked, drain dry on paper towels, to get rid of all that guilt for downing fried food.
Serve warm with a yoghurt dip as part of a larger meal, or cool and pack up in a hamper for a picnic snack. Enjoy with a nice pot of tea.
By Christ & Co.