These spicy and crispy deep fried onions are a perfect party snack or as a simple starter. I am a big fan of Indian food and love the starters – samosas, pakoras, but it’s the onion bhajis that are my favourite! And with the party season upon us what better time to serve up these more-ish snacks to your guests!
I buy my spices from a local Asian store such as Asia Mekong. I also add a few fresh chillies to give them that extra kick and the cucumber raita is a lovely cooling dip.
For the Bhajis:
1 tbspn turmeric
1 tbpsn cumin
1 tspn garam masala
3 onions (peeled and chopped)
handful of coriander (finely chopped)
2 eggs (beaten)
3 tbpsn flour
2 tspn chilli flakes
For the Raita:
Half a cucumber (seeds removed and finely chopped)
Half a cucumber (skin peeled and then the rest finely peeled into thin strips)
200g plain yoghurt
Juice of half a lemon
Handfu of fresh mjnt leaves
For the raita: add everything to a bowl and mix well. Place in the fridge until needed.
In a large bowl add the onions, turmeric, cucmin, garam masala, chilli flakes and coriander and mix well. Pour in the egg mixture and then stir in the flour. Mix everything together so that all the ingredients are well combine.
In a large frying pan heat 4 tbpsn sunflower oil. Once hot take a tablespoon full of the bhaji mixture and drop into the pan. Cook on each side for around 1-2 minutes. Keep repeating this until the onion mixture is used up.
Drain the bhajis on some kitchen paper and then serve with the raita.