Onion Bhaji recipe
Just vary the ingredients to what you have. All you need are some veg(grated or finely sliced) and the gram flour, everything else is optional. Essentially, it’s possible to do this by sight. Grate the veg, sprinkle on the chickpea/gram flour, then add enough water that when stirred it all holds together enough to cook. Either fry or bake on a high heat.
However, here is the recipe for reminders on useful extras.
1 red onion
100g gram flour (besan flour/chickpea flour)
1tsp curry powder/Garam masala
2 garlic cloves, smashed
Vegetable oil/sunflower oil
Pinch Asafoetida powder
0.5tsp Ginger, finely chopped
1 tsp cumin seeds
1 chili, finely chopped or 0.5tsp powders
Finely slice the onions and put in a mixing bowl. Separate the slices by stirring.
Add all the spices and the flour and mix again.
Add 1tbs oil and about 3/4 of the water and mix together. The onion should look coated with batter. Add the rest of the water if you need it.
Mix it up again and then make loose patties/balls.
Heat the oil until it smokes a little before popping in the bhajis. Leave them to cook on one sided before flipping over.
Place on a greaseproof paper lined baking tray and cook on a high heat, turning after 10 mins or so for another 10 mins. You will see when they are done.
Try using frozen mixed veg, or cauli or broccoli, defrosted first to make bhajis, but call them vegetable pakoras to impress your diners.
Serve with green sauce. Just blitz wild garlic and/or coriander leaves. Add a little white vinega and a bit of natural yoghurt and “voila!” You have the sauce served in many an Indian restaurant.