The free-form shape of the Onion Bhajis allows more Tamarind Chutney to cling to their edges.
I could almost file this one under "Desserts", it's that yummy. Especially when served with Date & Tamarind chutney, Onion Bhajis are morsels of sweet, crisp, deep-fried deliciousness.
But, you know, the onions—not a dessert ingredient. So we'll file them under "Appetizers" for now. But taste them, and tell me they're not good enough to eat for dessert. Or breakfast. Or anytime you desire a delicious snack.
They're easy to make, too. I know, you can buy bhajis pre-made here in England, but why bother? Slice up a couple of onions, loosely mix the batter, and let the mixture sit while you heat the oil. I don't actually deep-fry them, by the way. I merely fry them in about half an inch (or a centimeter) of canola (rapeseed) oil. Which I promise is (sorta) good for you.
And do try to find Date and Tamarind Chutney. (Link provided below.) Otherwise, use plain tamarind chutney. These bhajis melt in your mouth when accompanied by sweet tamarind chutney.
Here's how:
Onion Bhajis
2 small or medium onions, sliced thin
5 tablespoons (about 1/2 cup) of chickpea flour*
1 tablespoon canola (rapeseed) oil, or any vegetable oil
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cumin
1 green chile, minced (optional)
2-3 tablespoons water, or more if necessary
canola oil for frying
In a medium size bowl, mix all the ingredients together. (I use a fork.) The batter should be thin. Stir just until it's mixed together and clinging to the onions. You may not think it's enough batter, but you'll be surprised with how doughy your bhajis turn out to be.
Let the mixture sit for about 10 minutes. Meanwhile, heat about a half inch of oil in a small frying pan (I use an 8-inch iron skillet). When the oil is hot drop spoonfuls (or use a fork) of the mixture into the oil. Fry on one side for a few minutes, and turn to fry the other side.
Place on a paper towel to drain. Serve hot with Tamarind Chutney or your favorite chutney.
*chickpea flour is also called gram flour or besan.
Note: The chutney I use is Royal Date & Tamarind Chutney. I bought mine at the Indian sweet shop at Tesco in Slough.