Starter
Onion Bhaji (Crispy Onion Fritters) with Cucumber Raita
40 minServes 4Nutri-Score C€
C
40 min
40 minOnion Bhaji (Crispy Onion Fritters) with Cucumber Raita
what you need
Ingredients
white and red onion (large, thinly sliced)Produce1 piece
coriander (chopped)Produce2 g
green chilli (chopped)Produce1 piece
turmeric (ground)Spices1 g- garam masala (ground)Spices1 g
- Kashmiri chilli powder (ground)Spices1 g
saltSpices10 g
chickpea flour (besan)Pantry90 g- rice flourPantry35 g
water (added gradually)Other100 ml
plain unsweetened yogurtDairy240 g
cucumber (grated and squeezed dry)Produce2 pieces- mint (chopped)Produce2 g
- coriander (chopped)Produce2 g
lime (juiced, half)Produce1 piece- garam masala (optional)Spices1 g
- salt (to taste)Spices3 g
- frying oil (for deep frying)Pantry750 ml
per serving
Nutrition
200kcal
- Carbs
- 26 g
- Proteins
- 7 g
- Fat
- 8 g
what you’ll use
Tools
Mixing bowl ×2
Grater
Stockpot
Kitchen thermometer
Slotted spoon- Cooling rack
step by step
Method
- Step 1
Prepare the onion mixture
- Slice the onions thinly and place them in a mixing bowl.
- Add the chopped coriander, green chilli, turmeric, garam masala, Kashmiri chilli powder and salt.
- Mix well and let the onions soften slightly.
- Step 2
Make the batter
- Add the chickpea flour and rice flour to the onions.
- Add water a little at a time and mix to form a semi-thick batter that coats the onions.
- Step 3
Fry the bhajis
- Heat the oil to 165 °C.
- Drop small clusters of the batter into the hot oil and fry until crispy and golden.
- Lift out with a slotted spoon and drain on a paper towel or wire rack.
- Step 4
Make the cucumber raita
- Grate the cucumbers and squeeze them dry in a cheese cloth or kitchen towel.
- Combine the yogurt, grated cucumber, mint, coriander, lime juice, garam masala and salt.
- Step 5
Serve
- Serve the onion bhajis with the cucumber raita.
most cooked first