Onion Bhaji recipe

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OnionBhaji1
  • Rating: 2 stars
  • Cost per serving: 25p
  • 10 mins to prepare and 10 mins to cook Takes: 10 mins to prepare and 10 mins to cook
  • 4 Serves: 4

Cut the onions into thin slices. In a large bowl, mix in the onions, ginger-garlic paste, finely chopped coriander leaves, lemon juice and the tikka masala paste. You can substitute the tikka masala paste with 1 tsp chilli powder and 1 tsp cumin powder.

Add the chickpea flour and water little by little until all the onion pieces are covered. This should be a thick mixture in such a consistency that you can make balls/dumplings out of it. Heat the vegetable oil in a wok/saucepan on medium flame. You can also use a fat fryer.

When the temperature reaches around 180° C, make a dumpling out of the mixture and drop it carefully into the oil. Deep fry on medium flame until golden brown and crispy. Remove with a slotted ladle and place on absorbent paper to drain excess oil. Serve hot with raita or tomato sauce.

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  • 200g (7 oz) onions
  • 200g (7 oz) chickpea flour (gram flour)
  • 1tbsp tikka masala paste
  • 2tbsp coriander leaves
  • 10g root ginger
  • 1tsp garlic puree
  • 1tbsp lemon juice
  • Vegetable oil for deep frying
  • salt
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Each serving contains
  • Calories 290 15%
  • Sugar 4g 4%
  • Fat 15g 21%
  • Saturates 1.5g 8%
  • Salt 2g 3%
of an adult's Reference Intake amount. Find out more
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