Posted: Sun Oct 06, 2013 09:49
Your powder keg onions remind me of one of the many gifts that India has given to us The hallowed Onion Bhajia
I have made them many a time. Here is one of the recipes that I have:
125g gram flour (chickpea flour)
2 medium onions, chopped finely
1 tsp chopped fresh coriander
1/2 tsp turmeric
1/2 tsp chilli powder
1/2 tsp bicarbonate of soda salt
150-200ml water
Method:
Mix together all ingredients except for the water, then add the water gradually, until you have a thick batter. Deep fry in hot oil for 2-3 minutes, until golden brown.
You can use as much chili powder as you like or you can scrub it and use fresh green or red or a mixture of chilies.
When I go out for a curry I often avoid onion bhajia as they are dense solid blocks. By free frying them (I may have invented a new cooking term), do not compact them and let them do their own thing in the pan they puff up and become crunchy. To complement perfection you need a dipping sauce. I use a tamarind sauce, but you can use whatever tickles your fancy.
Mark
I have made them many a time. Here is one of the recipes that I have:
125g gram flour (chickpea flour)
2 medium onions, chopped finely
1 tsp chopped fresh coriander
1/2 tsp turmeric
1/2 tsp chilli powder
1/2 tsp bicarbonate of soda salt
150-200ml water
Method:
Mix together all ingredients except for the water, then add the water gradually, until you have a thick batter. Deep fry in hot oil for 2-3 minutes, until golden brown.
You can use as much chili powder as you like or you can scrub it and use fresh green or red or a mixture of chilies.
When I go out for a curry I often avoid onion bhajia as they are dense solid blocks. By free frying them (I may have invented a new cooking term), do not compact them and let them do their own thing in the pan they puff up and become crunchy. To complement perfection you need a dipping sauce. I use a tamarind sauce, but you can use whatever tickles your fancy.
Mark