Onion Bhajiyas (Onion Fritters) - Cic
appetizers, indian, onion, pancakes, side dish
1 1/2 cup besan (lentil or chickpea flour)
1 teaspoon salt or to taste
1 pinch baking soda
1 tablespoon rice; ground
2 teaspoon ground cumin
2 teaspoon ground coriander
1/2 teaspoon to 1 tsp chili powder
1 to 2 fresh green chili peppers; finely chopped, (seeded f
2 large onions; sliced into half rings an
1 cup ; (scant) water
1 oil for deep frying
: Sieve the besan and add the salt, bicarbonate of soda, ground rice, cumin, coriander, chili powder and green chili peppers; mix well.
: Now add the onions and mix thoroughly.
: Gradually add the water and keep mixing until a soft but thick batter is formed and the onions are thoroughly coated with this batter.
: Heat the oil over medium heat *(it is important to heat the oil to the correct temperature - 300 F to 350 F). To test this take a tiny amount of the batter, about the size of a pea and drop it in the oil. If it floats up to the surface immediately but without turning brown, the oil is at the correct temperature.
: Put in as many small amounts (about half a tablespoon each) of the onion/batter mix as the pan will hold in a single layer. Don't fry too many fritters at once as this will result in the outsides overcooking while the insides remain uncooked.
: Reduce the heat to low as the fritters need to be fried over a gentle heat to ensure that the batter at the center stays soft, while the outside turns golden brown and crisp. This should take about 10 to 12 minutes for each batch.
: Drain the fritters on paper towels.
: Preparation takes 15 to 20 minutes, cooking takes 45 to 50 minutes.
: Serve on their own with drinks or with a selection of chutneys as an appetizer. Suitable for - Freezing. _The Complete Indian Cookbook_ Mridula Baljekar, 1993. Smithmark/CLB. ISBN 0-8317-1487-5. Typos by Jeff Pruett.
From: Jeff Pruett Date: 08 Sep 97 National Cooking Echo Ä
Yield: 6 servings