Indian Bhajia deep fried onion fritters.
Tired of the classic potato latkes or sweet potato latkes for Hannukah? This Hannukah you might want to try your hand at making the Bhajia onion fritter. A traditional Indian recipe that is a great accompaniment to a curry or a wonderful starter to any meal. Here is the recipe.
There is no difference between the Bhajia fritter (also: bhajiya, bhajji) and pakora (also: pakoda, pakodi, fakkura)
Ingredients for Bhajia onion fritters
2 large onions finely sliced
200 g of chickpea flower (available in better supermarkets and health-food stores)
1 tsp baking powder
1 tsp turmeric
1/2 tsp chili flakes
1/2 tsp ground cumin
1/2 tsp ground coriander
100 ml water
oil for frying
1. Heat the vegetable oil in a large pan
2. In a large bowl make the batter. Add the chickpea flour, baking powder, turmeric, chili powder, cumin, coriander, salt and the water. Mix together well and then add the sliced onion - mix the onion through until well coated.
3. Check the temperature of the oil by dropping a small piece of onion into the pan - it should brown fairly slowly - not burn or go dark brown straight away.
4. Carefully drop spoons of the bhajia batter in to the oil, do NOT overcrowd as they will stick together. Fry in small batches for 1 to 2 minutes until they are a golden brown and crispy.
5. Remove them with a slotted spoon and allow them to drain on a paper covered plate in a warm oven.
6. Repeat until all the bhajia batter is finished and they are all cooked.
If you like you can serve the bhajia onion fritters with a yogurt based dip - an Indian cucmber raita or another Middle Eastern favorite - tzatziki (cacik)
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