Onion Bhaji’s

To Make..

Peel and thinly slice the onions, peel and great the garlic & ginger, thinly slice the chilli (removing the seeds if you don’t want it too spicy), dice the coriander leaves. Mix it all in a bowl expect for the oil until a thick batter forms.

Heat the oil in a medium saucepan, you want it about 10-12cm deep. Test it by dipping a wooden spoon in, when it sizzles around the edges its ready!

Carefully drop heaped tbsp of the mixture into the oil, you’ll likely need to cook it in 2 batches, fry for 3-4minutes until golden and crips then remove with a slotted spoon and transfer to a plate lined with kitchen paper whilst you cook the second batch.

Optional Spicy Tomato Chutney – To Serve

  • 1 tbsp veg oil
  • 1/2 tsp fenugreek seeds
  • 1/2 tsp nigella seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp black mustard seeds
  • 1/2 tsp fennel seeds
  • 2cm fresh ginger
  • 1/2 tin chopped tomatoes
  • 30g caster sugar
  • pinch of pink salt
  • 1/2 tbsp chilli flakes

How To Make

Heat up the oil, add the seeds and fry until they become aromatic and start to crackle. Peel the ginger and grate it into the pan stirring for 1 minute. Add the chopped tomatoes and heat for 2-3minutes until simmering, add the sugar and salt and stir until the sugar disolves, keep stirring for about 10 minutes until thick and syrupy then add in the chilli flakes and remove from the heat. Serve at room temperature.