Onion Bhaji
also called onion bhajee · bhaji · pyaz pakora · onion pakora · kanda bhaji · bhajia
- Curry House
- serves 12
- recipe says 45 min
- Flatbreads & Pancakes
Three ways to read this recipe
The table
| 1 lb(450 g; halved and sliced thin)yellow onions | salt and stand 20 min, until they weep | toss through, no water yet | fry 5 min a batch, at 340°F |
| 1 1/2 tspkosher salt | |||
| 3/4 cup(80 g; besan)gram flour | |||
| 2 Tbs(20 g)rice flour | |||
| 1/2 tspground turmeric | |||
| 1 tspKashmiri chile powder | |||
| 1 tspcumin seeds | |||
| 1/2 tspajwain | |||
| 1 Tbs(grated)fresh ginger | |||
| 3 Tbs(chopped)cilantro | |||
| 4 cups(950 mL)neutral oil | |||
| Rice flour is the shop trick for a shell still crisp when the plate reaches the table | |||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.
1salt and stand 20 min, until they weep
2toss through, no water yet
goes in with what step 1 made
3fry 5 min a batch, at 340°F
goes in with what step 2 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 25 min1 of 3 steps gives no time
- Needs you
- about 5 min
- If you get it wrong
- Narrow — the batter has to be barely holding; any looser and it fries into a solid fritter with raw onion still inside
salt and stand 20 min, until they weep
20 minwalk awayfrom the start
toss through, no water yet
not timed20 min in
fry 5 min a batch, at 340°F
5 minneeds you20 min in
- needs you
- you can walk away
- never timed
Goes with
See how it is written
>> title: Onion Bhaji
>> category: Flatbreads & Pancakes
>> tags: indian, onion, gram flour, fried, starter
>> counters: Curry House
>> aka: onion bhajee, bhaji, pyaz pakora, onion pakora, kanda bhaji, bhajia
>> pairs-with: mint-chutney, papadom
>> servings: 12
>> time: 45 min
>> slack: narrow — the batter has to be barely holding; any looser and it fries into a solid fritter with raw onion still inside
>> step: salt and stand 20 min, until they weep
Rest @yellow onions{1%lb}(450 g; halved and sliced thin) under @kosher salt{1 1/2%tsp} ~stand{20%min}, turning them once, until the bowl has an inch of water in the bottom and the slices have gone floppy.
>> step: toss through, no water yet
Toss @gram flour{3/4%cup}(80 g; besan), @rice flour{2%Tbs}(20 g), @ground turmeric{1/2%tsp}, @Kashmiri chile powder{1%tsp}, @cumin seeds{1%tsp}, @ajwain{1/2%tsp}, @fresh ginger{1%Tbs}(grated) and @cilantro{3%Tbs}(chopped) through @&(~1)wept onions{}, water and all, and work it with your hand until every strand is coated in a thick paste.
>> step: fry 5 min a batch, at 340°F
Fry @&(~1)coated onions{} in @neutral oil{4%cup}(950 mL) at 340°F (170°C) ~fry{5%min} a batch, dropped in craggy tablespoonfuls and turned once, until deep gold and crisp at every loose end.
Rice flour is the shop trick for a shell still crisp when the plate reaches the table.