Ingredients
- 1 egg, beaten
- 225g/8oz gram flour
- 450g/1lb onions, thickly sliced
- 1 tbsp fresh coriander or parsley, chopped
- oil, for shallow frying
- seasoning
- fresh coriander sprigs, to garnish
- lime pickle or mango chutney, to serve
Method
- Beat together the egg, flour and salt to taste, then whisk in enough water to form a smooth batter which is about the consistency of double cream (this may seem difficult at first, but the mixture will suddenly become smooth). Leave to stand for 15 minutes.
- Stir the onions and coriander or parsley into the batter mixture and leave to stand for a further 5 minutes, then stir well.
- Heat a frying pan until it is really hot. Add the oil, then drop tablespoons of the bhaji mixture into the pan, keeping them well spaced. Press down slightly with the back of a wooden spoon and cook for 2-3 minutes. Turn over the bhajis and cook for a further 1-2 minutes. Fry the rest of the mixture in batches.
- Remove the bhajis from the pan and keep warm until ready to eat. Serve with lime pickle or mango chutney.
Notes
These are very simple to make and are better shallow fried than deep fried. You can use different types of flour, but gram flour (made from chick peas) is preferred. It is on sale in Asian and specialist food shops — but if it is not available, use a mixture of wholemeal and white flour instead. Serve with lime pickle or mango chutney.