Onion Bhajees

Name: Onion Bhajees
Prep time: 25 min
Cook time: 15 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 whole Onion; 0.5 whole Green Pepper; 2 pieces Green Chilli; 1 whole Red Potato; 2 tbsp Red Split Lentil; 1 tbsp Garlic and Ginger Paste; 1 tsp Salt; 2 tsp Fennel Seeds; 4 whole Egg; 4 tsp Curry Powder; 2 cups Gram Flour; 1 handful Fresh Coriander; 1 l Vegetable Oil

INDIAN·NON-VEGSource

Crispy and flavorful Indian restaurant-style onion bhajees, perfect as a starter or side dish.

1h4Servings

Nutrition

745kcal

25gProtein

64gCarbs

44gFat

Ingredients

Onion

4 whole

Green Pepper

0.5 whole

Green Chilli

2 pieces

Red Potato

thinly sliced

1 whole

Red Split Lentil

soaked for 20 mins, water removed

2 tbsp

Garlic and Ginger Paste

heaped

1 tbsp

Salt

1 tsp

Fennel Seeds

2 tsp

Egg

4 whole

Curry Powder

mix powder

4 tsp

Gram Flour

2 cups

Fresh Coriander

1 handful

Vegetable Oil

plenty for frying

1 l

Instructions

1Prepare Vegetables

10m

Slice Vegetables

Prepare all vegetables by slicing them thinly. Ensure onions, green pepper, green chilies, and potato are sliced uniformly.

2Mix the Batter

Combine Spices and Wet Ingredients

In a large mixing bowl, combine the sliced onions, green pepper, green chilies, sliced potato, soaked red lentils, garlic and ginger paste, fennel seeds, eggs, and curry powder. Mix thoroughly for 5 minutes until all ingredients are well coated in the spices.

3Shape and Fry

15m

Add Gram Flour and Salt

Just before frying, add the salt and gram flour to the mixture. Stir to combine.

Shape the Bhajees

Gently shape the mixture into balls, slightly larger than a golf ball but smaller than a tennis ball. Do not squish them; just form a rough round shape using minimal force so they hold together.

Heat the Oil

In a large wok or appropriate pan, add enough vegetable oil to comfortably cover the onion bhajees. Heat the oil over medium heat.

Fry the Bhajees

Carefully add the shaped bhajees to the hot oil. Fry, turning them over every few minutes, until golden and caramelized, about 8-10 minutes, or to your preference.

Double Fry (Optional)

For an authentic crunchy taste, you can double fry the bhajees. Remove them from the oil, let them cool slightly, then fry again for an additional 3-4 minutes.

4Serve

Garnish and Serve

Serve the hot onion bhajees with mint yogurt and salad. Garnish with fresh coriander and a wedge of lemon for an authentic experience.

Tips

The gram flour and egg mixture should be sticky enough to hold its shape without being too wet.

Do not overcrowd the pan when frying; fry in batches to ensure even cooking and crispiness.

The key to authentic BIR bhajees is the texture; aim for a slightly irregular shape rather than perfectly round balls.

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