3 medium onions, peeled, halved and thinly sliced
1 1/2 c chickpea flour (besan) See note on flour below in
Missi RoM recipe.
1/3 c minced cilantro
2‐4 minced green chiles (op(onal, subs(tute minced bell
pepper if you like)
1 1/2 t cumin seeds
3/4 t turmeric
1 t coriander powder
salt to taste
Oil for deep‐frying
Mix salt into the onions and leave them for 10 minutes. This sojens the onions and brings out their juices. Add the rest of the ingredients (except oil) to the onions, s(r well, then add just enough water to get a thick ba,er. (You can hold the mix in the fridge for awhile if you want. S(r well again before cooking.)
In a heavy pot or frying pan, heat enough oil so that teaspoonfuls of ba,er can float to 350 degrees. Scoop up some ba,er into a teaspoon (the ea(ng kind), mounding it a bit. Using another teaspoon gently push the ba,er into the oil. Fry un(l bhajjis are golden brown and delicious, 2 minutes or so usually. You’ll need to turn them at least once. Remove with a slo,ed spoon or tongs. Drain well on paper towels. (I usually sprinkle them with salt while they drain.) Note: Making these small ensures the middle cooks before the exterior burns. Wear an apron and don’t lean over the pot as these fry.
Notes and Instructions