Onion Bhaji
indian, pancakes, tnt
2 onions
1/2 teaspoon cumin, ground
1 egg; beaten
1 portion cayenne
1 1/2 cup chick pea flour; besan
2 tablespoon cilantro, fresh; chopped
1 cup cold water, approx.
Make sure vegetable oil is heated to 350F before adding food (bread cube browns in 15 seconds) or test with deep fry thermometer. Too cool oil makes everything limp and greasy. Drain on a rack or paper towel before serving. A wok makes an excellent deep fryer.
Cut onion in half and slice about 1/4 inch thick. 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. Serves 3-4.
Adapted from Lucy Waverman's Fresh and fresh column in the Toronto Sun, Sept. 22/93
Yield: 1 servings