Starter Recipes > Onion Bhaji

This recipe is part of the March 2009 Recipes Menu

Starter - Onion Bhaji with Mango Chutney
Main Course - Chicken Bhuna served with Naan Bread
Dessert - Kulfi

How to make Onion Bhaji:
It takes a little practise to get the flour mix right but these onion starters are reward enough for a little effort.


Onion Bhaji with Mango Chutney
2 large tablespoons of plain flour (gram flour is the correct flour to use but difficult to obtain)
1 large onion peeled and chopped into fine strips
a little water
"Crisp and Dry" oil for deep frying
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
1 pinch of salt
(see measure conversions for more information)


- Put the flour, salt and spices into a bowl.
- Add enough cold water to make a very stiff paste.
- Mix in the onion strips.
- Heat oil until a cube of bread browns quickly in it.
- Drop egg-sized balls of the mixture into the hot oil.
- Allow balls to cook until golden brown (about 10 minutes).
- Remove with a slotted spoon.
- Serve with mango chutney.