Prep 15 mins
Cook 6 mins
This recipe originates in Mauritius. It's yummy.
- 224 g besan flour (Gram flour is a flour made from ground chickpeas. It is also known as chickpea flour, garbanzo flour)
- 1⁄2 teaspoon chili powder
- 1 teaspoon turmeric
- 1 teaspoon baking powder
- salt, to taste
- 1⁄2 teaspoon cumin seed, coarsely crushed
- 2 large onions, finely sliced
- 2 green chilies, finely chopped
- 2 tablespoons coriander leaves, chopped
- vegetable oil (for frying)
- In a bowl, mix the flour, chili powder, turmeric, baking powder and salt.
- Add the crushed cumin seeds, onion, green chili's and coriander leaves, toss well.
- Very gradually mix in enough cold water to make a thick batter coating all of the ingredients.
- Heat enough oil in a wok or deep frying pan.
- Drop by spoonfuls into the hot oil and fry until golden brown leaving enough space to turn fritters easily.
- Drain well and serve hot.
I haven't had an onion bhaiji in ages so this was a real treat. Very very easy to make the batter, the time is really spent watching them fry. I only used one onion so towards the end they got a bit cakey (I shouldn't have attempted to use all the batter). We liked it best when the batter was wrapped thinly around the onion, like an onion ring. Keep them warm in your oven or toaster oven as you go - they really taste best piping hot. Thanks Annacia, this was fun to make! Made during ZWT7.
These were served as part of an African themed dinner. The onion as reduced to 1 large onion and a rather large diced jalapeno was used for the chili. I did add an egg to the batter as I felt it wasn't going to hold together otherwise and the onions were chopped. They fried up nice and crisp. Made for ZWT 7 and Countries of Africa Challenge.