Onion Bhaji
Yield
3 servingsPrep
30 minCook
10 minReady
1 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
onions
|
|
| 1 | each |
eggs
beaten |
|
| 1 ½ | cups |
chickpea (garbanzo) flour
or 3/4 cups all-purpose and 3/4 cups whole wheat flour |
* |
| 1 | cup |
water
approximately, cold |
|
| ½ | teaspoon |
cumin
ground |
|
| 1 | pinch |
cayenne pepper
|
*
|
| 2 | tablespoons |
cilantro
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
onions
|
|
| 1 | each |
eggs
beaten |
|
| 355 | ml |
chickpea (garbanzo) flour
or 3/4 cups all-purpose and 3/4 cups whole wheat flour |
* |
| 237 | ml |
water
approximately, cold |
|
| 2.5 | ml |
cumin
ground |
|
| 1 | pinch |
cayenne pepper
|
*
|
| 3E+1 | ml |
cilantro
fresh, chopped |
|
Directions
Beat together egg, flour and enough water to make a batter as thick as whipping cream.
Beat in spices.
Let rest 15 minutes.
Stir onions into mixture and let sit 5 minutes.
Heat about 1 inch oil in skillet on high heat.
When very hot, drop a small mound of onion rings into oil.
Press down slightly with spatula.
Fry on one side until crisp and brown, turn over and fry second side.
Remove bhajis as they cook.
Keep warm in 200F oven.
Pile on platter with mango chutney.
