Onion Bhaji

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.