Onion bhajis

An Indian meal wouldn't be complete without the traditional onion bhajis and they take just 25 minutes to prepare and cook

Indian name: Onion Bhajias
Heat rating: 2
Serves: 4
Preparation time: 10
Cooking time: 15

What you need:

• 200 g (7 oz) chick pea flour (gram flour)
• 1 teaspoon garlic, chopped
• ½ teaspoon turmeric powder (optional)
• 1½ tablespoons Patak’s Tikka Masala Paste
• 250 g (9 oz) onions, sliced
• 1½ tablespoons fresh coriander, chopped
• juice of ½ lemon
• salt, to taste
• water as required
• vegetable oil for deep frying

What you do:

1. In a bowl mix together the onions, lemon juice, garlic, turmeric powder (if using), fresh coriander and Patak’s Tikka Masala Paste.
2. Add the chick pea flour and water a little at a time until all the onions are coated well. The mixture should not be a batter but should stick and hold together well.
3. Heat the vegetable oil on a medium flame or in a deep fat fryer. Once the temperature has reached around 180°C, make a loose dumpling and drop into the hot oil.
4. After a few minutes turn the bhajia over and continue to cook for a few more minutes. Remove using a slotted spoon and drain on absorbent paper.
5. Taste the bhajia and adjust the seasoning if required.
6. Make small dumplings with the remainder of the mixture and deep fry in batches until the bhajias are cooked through.
7. Serve with Patak’s Mango Chutney and Patak’s Raita for a great tasting snack. Anjali’s Tip: If you like your food with a little more heat then add a chopped green chilli into the bhajia mix.

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