Ingredients
- 2 med onions
- 1 egg, beaten
- 2 tbsp. cilantro, chopped
- 1 cup cold water, approximately
- 1/2 tsp. ground cumin
- 1 pinch cayenne
- 1-1/2 cups chickpea flour OR 3/4 cup all-purpose flour with 3/4 cup whole wheat flour
Kathleen Morrison
makes about a dozen
Directions
Cut onion in half and slice about 1/4-inch thick. Beat together egg, flour and enough water to make a batter as thick as whipping cream. Beat in spices. Let rest 15 minutes. Stir onions into mixture and let sit 5 minutes.
Heat about 1-inch oil in skillet on high heat. When very hot, drop a small mound of onion rings into oil. Press down slightly with spatula. Fry on one side until crisp and brown; turn over and fry second side. Remove bhajis as they cook. Keep warm in 200°F. oven. Pile on platter with mango chutney.
Notes
I first had these in London and never find them in Indian restaurants here. They’re quite delicious. I highly recommend getting the chickpea flour for this recipe. It tastes better.