Wicklewood’s Tasty Onion Bhajis

Onion bajhis are delicious as a snack or as a starter to an Indian meal. I personally don’t like my bhajis too hot so I only use a ¼ teaspoon of chili but if you like yours hot then just up the chili. Make sure the onions are completely separated before adding to the flour as it helps to ensure even coating of the batter and even cooking.

• Ready In: 25 mins
• Yields: 12 bhajis

Ingredients

• 8  ounces  grams flour
• 3  teaspoons garam masala (I use #126026)
• 1⁄2 teaspoon turmeric
• 1⁄2 ground coriander
• 1⁄2 teaspoon  garlic salt
• 1⁄2 teaspoon ground cumin
• 1  teaspoon baking powder
• 1⁄4 teaspoon chili powder (more if desired)
• 1⁄2 teaspoon salt
• 1  cup fresh coriander, finely chopped
• 2  large onions, sliced
• 3  fluid ounces water (approx.)
•  oil (for deep frying)

Directions

1. Place all ingredients, except the onions and water, in a large bowl and mix well to combine.
2. Add onions, (and stir in ensuring all slices are coated in the spiced flour.
3. Gradually add the water to form a thickish batter
4. Leave to sit for at least 10 mins (if after this time the batter looks too thick add a tablespoon or 2 more water).
5. Heat the oil to 350f and carefully drop spoonfuls of the batter into the oil, (cook in small batches) for 3-4 mins or until golden brown.
6. Remove with slotted spoon and transfer to kitchen paper to drain.