For a long time I had planned to make onion bhajis. I love Indian food and often get them whenever I am getting a takeaway, but somehow, I’d never actually made them myself. Until this month when I was given Samayalarai Cooking is Divine as my assignment for the Secret Recipe Club. Now, it’s not the first time I’ve made something from this blog. A year and a half ago we were paired up for a similar cooking event, Taste and Create. That time I made lime pickle, another takeaway favourite.
I looked at many recipes this time and for a long time I couldn’t decide what to make. I was considering making a bread recipe as I love naan breads but as soon as I found the recipe for onion pakoras I knew it was the one.
I was really pleased with how they turned out. They tasted just like I expect onion bhajis to taste. That may sound a bit weird, but often when you try to recreate something you know well it doesn’t quite match up to how you were expecting – even if it still tastes good. Not these – they were just how I wanted them to be. I had to adapt the recipe slightly as I didn’t have any rice flour so I used all gram flour. The recipe was a little different to any onion bhajis I’d ever had before as they also contained whole cashew nuts in the batter. As there were so few I decided to chop them but I didn’t really feel they added anything so next time I would keep them whole or miss them out altogether. All in all though, this was a lovely recipe and something I will definitely be making again. Please also have a look at athe original recipe on Samayalarai Cooking is Divine.
Ingredients – Makes 6
1 large onion, sliced lengthwise
Small handful of cashew nuts – about 8
About 10 dry curry leaves, crushed (or a few fresh ones, sliced)
4 tbsp gram flour (chickpea flour)
1/4 tsp chilli powder
1 green chilli pepper, thinly sliced
Small knob of ginger, finely diced
Pinch of bicarbonate of soda (baking soda)
How to Make Onion Bhajis
- Put the onions, green chillies, ginger, curry leaves, chilli powder and salt into a bowl and mix together. Leave to stand for a few minutes.
Add the cashew nuts and sift in the flour and bicarb. Add a small amount of water at a time, mixing it in until a thick batter is formed.
Heat oil in a saucepan. Take a spoon and carefully drop spoonfuls of the batter into the oil. Deep fry until they are golden and crispy on the outside.
Serve with a wedge of lemon to squeeze over them.
Click on the link below to see what other Secret Recipe Club participants have made: