Onion Bhaji

Obviously onion bhaji aren't a local French delicacy, but we grew lots of very nice onions last year and onion bhaji are a very simple tasty onion snack or side dish. They are also suitable for coeliacs, and with a coeliac brother-in-law and now my friend Elizabeth at Braye-sous-Faye, I'm always on the look out for recipes that are safe for people with the condition.

Onion bhaji mix.

Ingredients:
2 heaped tbsp gram (chickpea) flour
1 large onion, peeled and sliced into fine strips
Vegetable oil for deep frying
½ tsp turmeric
½ tsp ground cumin
½ tsp garam masala
Pinch salt
1 green chilli, deseeded and sliced into fine slivers

Method:

1. Put the flour, salt and spices into a bowl.
2. Add cold water and mix until you have a thick paste.
3. Add the onion strips and mix well into the paste.
4. Add the chilli and mix well.
5. Heat the oil to deep fry temperature.
6. Drop small egg or large walnut sized spoonfuls into the hot oil.
7. Allow them to cook until golden brown, a few minutes.
8. Remove with a slotted spoon and drain on kitchen paper.

Onion bhaji draining on kitchen paper.

They can be eaten on their own, or with an Indian style chutney (e.g. mango or minted yoghurt). I like to serve them with barbecued chicken wings, and a spicy plum sauce. Ken and Walt have written a couple of times about cooking chicken wings that would work well served with onion bhaji.

Susan