VICTORIA’S KITCHEN
Onion bhajis with
fresh onion and tomato chutney.
You Will
Need-
Utensils
1 teaspoon of turmeric
bowls
175g plain
flour
whisk
1 teaspoon ground
cumin
sif
1 teaspoon garam masala
frying or sauce pan
1 teaspoon chilli
powder
1 teaspoon salt
eggs
lemon
6 tablespoons water
onions
coriander
vegetable oil
tomato and onion chutney
Sift 175g plain flour into a bowl and add 1
teaspoon of turmeric,1 teaspoon ground cumin, 1 teaspoon garam
masala, 1 teaspoon chilli powder and 1 teaspoon salt.
Break one egg into another bowl, then whisk
in the juice of 1 lemon and 6 teaspoon water.
Stir the egg mixture into the flour mixture
to make a thick batter and leave to stand for 5 minutes.
Meanwhile, peel 2 large onions, cut in half
and slice thinly.
Chop enough coriander to give you 2
tablespoons and stir into the batter with the onions.
Heat some vegetable oil in a deep frying pan
or saucepan [it should be about a third full] to 170c or until a cube of bread
dropped into the oil browns in 45 seconds.
Lower 1 tablespoon of the onion batter into
the oil, using another tablespoon to ease it off.
Cook for 2 minutes then turn the bhaji over and fry for another 2 minutes.
Cook the bhaji's in
batches, draining each one on kitchen paper.
Serve with raita
and tomato and onion chutney.