How to make an onion bhaji. A great Indian starter plus delicious mint sauce and mango chutney recipes.
Every English man loves curry. It is our nations favourite dish. The onion bhaji is a great way to start this meal off with a couple of poppadum's. They are so easy to make too. So take a look at this hub and have a go - you might surprise yourself.
The perfect starter to go with this delicious meal.
The onion bhaji is a spicy friend onion dish, which has Indian origins (basically being a hybrid of the pakora and an onion ring) but is very popular in the United Kingdom. They are delicious - combining spices, flour and sliced onion to create a fritter-like appetizer, snack or starter for your Indian meal. It is often served with a mango chutney or yogurt-based mint dip.
Onion Bhajis are often made with gram flour (chickpea flour) although you can adapt the recipe to use all-purpose flour. Spices such as chili powder, coriander, cumin and turmeric are also often included. Tikka masala paste, lemon or mango chutney can also be added to vary the recipe too depending on what you like. To moisten the onions, which is essential for the flour mixture to stick, beaten egg is often used.
Large white onions are normally best for making the onion bhaji; peeled and sliced into strips or rings and then coated in the flour mixture (although the cut onions can be cut any way the chef likes to vary the texture.)
They are prepared very much like fritters - ingredients are all combined, creating a thick mixture, which is more paste like than batter like. To start the onions are coated with beaten eggs, then the rest of the ingredients are mixed, coating the onions totally.
This mixture is then fried until golden, which should only take a matter of minutes. After placing the batch of bhajis, they should be placed on a paper towel to remove excess oil before serving.
Delicious as an appetizer, snack or starter, it should be served with a dipping sauce such as a mango chutney or yogurt mint sauce.
- 2 eggs - free range
- 3 onions - slice
- 120g (4oz) plain flour
- 1 tbs coriander
- 1 tbs cumin seeds
- 3 tbsp. vegetable oil
- A pinch of salt and black pepper
- Lemon juice
How do I make an onion bhaji?
- Beat the eggs into a bowl.
- Cut the onions into slices or rings depending on what you prefer.
- Place the chopped onion into the bowl and coat with the egg.
- Sieve flour over the top and stir in slowly.
- Add the coriander and cumin and mix until a thick paste. (This is usually best done with your fingers)
- Pour the vegetable oil into a large saucepan so that each bhaji will be completely covered when you place them in.
- Turn the heat up high and wait until the oil is piping hot.
- Test with a small piece of batter to see if it fries when you place it in the pan - it should start to bubble and spit before hand to indicate how hot it is getting.
- Take the onion bhaji batter mixture and roll into small balls (the size of a Ping-Pong ball) and drop into the boiling oil.
- Repeat for as many as the batter will make (depending on how big you make the balls).
- Once golden brown remove the bhaji from the oil and place onto a paper towel to help drain the excess oil off.
- Serve hot with a dipping sauce.
How to make onion bhajis
What about the sauces?
Now you are an expert at the onion bhaji, it should be time you make your own sauces. Home made cooking ALWAYS tastes better than shop bought alternatives plus these dips are very easy to make.
- 125g (4oz) natural yogurt
- 1dsp mint sauce
- 2 tsp lemon juice
- 1/2 tsp turmeric
How do I make the yogurt mint sauce?
This is by far the nicest dip you get in an Indian restaurant and yet it is so easy to make. Take a look below and give it a try:
This is the easy part but takes the longest to prepare.
- First mix all the ingredients together into a bowl.
- Place into the fridge.
- Leave for an hour to allow the flavours to infuse.
- 4 large mangoes
- 4 cloves of garlic
- 450g (1lb) caster sugar
- 2 baking apples
- 1 tbsp. English mustard powder
- 1 tbsp. ginger
- 600ml (1 pint) white wine vinegar
- 1 tbsp. cayenne pepper
How do you make the mango chutney
- Cut the mango into slices.
- Place into a large bowl and sprinkle with salt.
- Leave overnight.
- In the morning, drain off e juice and rinse the fruit.
- Put the garlic, sugar, apples, mustard, ginger, vinegar and cayenne pepper in a pan.
- Using a low heat, stir until the sugar has dissolved.
- Once the sugar has dissolved, bring the heat up.
- Bring to the boil and add the mangoes.
- Simmer for 30 minutes or until you have a thick and syrupy mixture.
- Spoon into a jar and seal.
How to make mint sauce and mango chutney
How do you rate this onion bhaji and dips recipes?
I hope you can go off and create a delicious starter to your Indian meal now. It is certainly easier than you might think as I hope I have shown.
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