Onion and Cauliflower Bhaji

Combine all ingredients aside from the lemon juice and egg in a bowl,  make a well in the centre and pour in the lemon, egg and enough cold water to make a thick batter.
Pour oil to a depth of 2-3 cm in a deep sided frying pan and heat until a small drop of batter immediately sizzles and quickly colours.  Drop large spoonfuls of mixture into the oil and cook in batches, turning as required until golden and crisp.

Drain on paper towels, sprinkle with a little sea salt and serve hot with your favourite chutney.

Ingredients

  • 2 large onions, finely sliced
  • 1/2 medium sized head cauliflower, divided into tiny florets
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cumin seeds
  • 1/4 cup chopped coriander leaves
  • 1 green chilli, seeds removed and finely chopped
  • 1/2 teaspoon chilli powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon garam masala
  • 1 cup chickpea flour (sometimes called besan or gram flour)
  • 1/2 teaspoon baking powder
  • 1 tablespoon lemon juice
  • 1 egg, whisked
  • water to mix
  • oil for frying

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2 thoughts on “Onion and Cauliflower Bhaji

  1. Love this recipe! I made these tonight and they are fantastic! I used 3/4 cup of water if anyone wants to know how much to use. I squeezed the lemon juice into the water, so all mixed in well.

    However, one tip is to flatten out the mixture, rather than roll it up in a ball (which was how I did the first couple). The rolled up versions were too fat and took too long to cook in the middle and I ended up with overcooked outers and slightly raw inside. After that, I reduced the amount for each bhaji slightly, rolled the mixture in my palms into a ball, then flattened before adding to the hot oil. The flattened bhaji mixture fitted into the palm of my hand with odd bits of onion sticking out here and there. Perfect!