Onion bhajis are one of Brent’s favourite snacks and are super easy to make. Add to this, that you can easily store the ingredients on a boat and it becomes your go to snack when stores are running low. This recipe uses a mixture of flours as the bhajis become crispier and lighter. You can however use 100% chickpea flour if that is all you have.
- 1 cup of chickpea flour
- 1/3 of a cup of corn flour or rice flour
- 2 white onions
- 1 cup of water
- 1 teaspoon of bicarbonate of soda
- 2 table spoons of curry powder
- oil for frying
- lemon to serve
- Start by mixing the dry ingredients: flours and bicarbonate of soda, salt and curry powder.
- Add the water in the middle of the flours whilst stirring with a whisk. You should obtain a thickish batter. Add more water if it is too thick or more flour if it is too liquid.
- Let the batter stand for about an hour and stir it now and again. If you don’t do that the chick pea flour will taste raw even after frying.
- After an hour, thinly slice your onion in round slices. Undo the round slices so you have single onion slices and add them to the batter.
- Heat your frying oil, I use rice bran but any vegetable oil that has a high smoking point will do. I use a small pot and put about 8cm of oil in it. You can store the oil after using it to use on another occasion.
- Check that the oil is hot enough by putting a small slice of batter and onion in it. It should bubble straight away.
- Take two table spoons and lift small amounts of the onion and batter mix and drop it into the oil. Fry about 3 or 4 portions at the time to avoid them sticking together.
- Remove the bhajis from the oil when they are golden brown and drain excess oil on kitchen paper.
- Serve with slices of lemon.