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{{#seo:
|title=Onion bhajee, Indian recipe
|titlemode=replace
|keywords=#onionbhajee #fry #mintsauce #corianderleaves #onions #yoghurtmintsauce #bakingtray #sieve #chickpea #fridge #flour
|hashtagrev=032020
|description=A popular first course in British Indian restaurants, but which can also be served as a snack or accompaniment
}}

{{Template:AdvancePreparation}}

A popular first course in British Indian restaurants, but which can also be served as a snack or accompaniment. This method makes use of a deep [[Fat|fat]] fryer.
{{recipesummary
|TotalCalories = 941
|PortionCalories = 235
|DatePublished=3rd November 2012
|Author = JuliaBalbilla
|ImageComment = Onion bhajees with [[Yoghurt mint sauce]]
|Servings = Serves 4
|Difficulty = 3
|TotalTime = 1 hour 10 minutes
|PrepTime = 1 hour plus
|CookTime = 10 minutes
|Image = [[Image:Onion bhajee recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''A lot of work!''

5/5

But definitely worth it. So nice to know you've made these yourself.
[[User:TheJudge|The Judge]] 
</tr></td>
</table>

{{RecipeIngredients
| 225 g ([[Chickpea|chickpea]]) [[Flour|flour]]
| 2 level teaspoons [[Salt|salt]]
| 1 teaspoon [[Garam masala|garam masala]]
| 1 teaspoon [[Coriander leaves|coriander leaves]], finely chopped
| 2 tablespoons [[Mint sauce|mint sauce]]
| 130 - 150 ml water
| 4 medium [[Onions|onions]], finely sliced
| [[Peanut oil]]
}}
===Method===

{{RecipeMethod
| [[Sieve]] the dry ingredients and mix in the [[Coriander leaves|coriander leaves]] and [[Mint sauce|mint sauce]].
| Add the water and mix in to make a stiff paste; err on the dry side if necessary.
| Stir in the [[Onions|onions]] and allow to rest for an hour or so.
| Heat the [[Oil|oil]] to 180 C and drop two or three tablespoons of the mixture into the basket. Make sure that the bhajees are not touching each other.
| [[Fry]] for two minutes, remove from pan and place on a large plate which has been covered with kitchen roll; they will not be cooked at this stage.
| Switch off the fryer.
| Once the mixture has been used and the bhajees have cooled slightly, shape them into balls.
| Place them on shallow [[baking tray]]s, lined with [[Greaseproof paper|greaseproof paper]] or [[Bake-O-Glide]] and [[Refrigerate|refrigerate]] for 30 minutes or until you are ready to re-[[Fry|fry]] them.
| Reheat the [[Oil|oil]] and [[Fry|fry]] the bhajees for a further two to three minutes until [[Brown|brown]].
| Serve immediately.
}}
===Serving suggestions===
Serve with [[Yoghurt mint sauce]].
===Variations===
For a [[Shallow fried|shallow fried]], spicier version, see [[User:Chef|Chef's]] [[Onion bhajee (alt)|recipe]].
===Chef's notes===
The amount of water needed is a case of trial and error. If too wet, the mixture will stick to the [[Frying|frying]] basket, which will need to be washed if it does, before frying the next batch.

Should you wish to keep the [[Oil|oil]] for future use, drain into a saucepan or bowl with the aid of a [[Colander|colander]] lined with [[butter muslin]]. Pour into airtight containers (such as [[Lock&Lock boxes|Lock&Lock]] jugs) and keep in the [[Fridge|fridge]].
==See also==
* [[Onion bhajee (alt)]]
* [[Onion bhajis with mango salsa]]
{{RecipeLine}}
[[Category:Recipes|Onion bhajee]]
[[Category:Accompaniments|Onion bhajee]]
[[Category:Indian recipes|Onion bhajee]]
[[Category:Snacks and light bites|Onion bhajee]]
[[Category:Spicy recipes|Onion bhajee]]
[[Category:Starters|Onion bhajee]]
[[Category:Vegetable recipes|Onion bhajee]]
[[Category:Vegetarian recipes|Onion bhajee]]
[[Category:Vegan recipes]]
[[Category:Deep fried]][[Category:Pan fried]]

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Onion bhajee - Revision history

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