besan

Finely sliced onion smothered in a simple, fragrantly spiced batter and fried to crispy perfection. They&#039;re also naturally gluten free!

Onion Bhaji

vegetable oil

onions

tbsp minced ginger

green chilli

tsp cumin

tsp coriander

tbsp dried coriander leaf

tsp chilli flakes

tsp ground fenugreek

salt

½ tsp garlic salt

130 g (1 ½ cups +2 tbsp) gram flour

cornstarch

135 ml (1/2 cup + 1tbsp) water

tbsp coriander

Sweet and sour sauce

Heat the oil in a wok or large heavy-based pan over a medium heat. You need at least 3 inches of oil, but do ensure the pan or wok is less than half full of oil as you don’t want it to bubble over.

Place the sliced onion in a bowl.

Add the 1 tbsp minced ginger, the chopped green chilli, 1 tsp cumin, 1 tsp ground coriander, 1 tsp dried coriander leaf, 1 tsp chilli flakes, 1 tsp ground fenugreek, ¾ tsp salt, ½ tsp garlic salt, the 130g (1 ½ cups + 2tbsp) gram flour, the 1 tbsp cornflour (cornstarch) and the ½ tsp bicarbonate of soda.

Mix together to coat the onion.

Add in the 135ml (1/2 cup + 1 tbsp) of water, a splash at a time, until you have a thick batter that coats the onion. You may not need all of the water.

Test the heat of the oil by dropping a little blob of the batter in the wok. It should sizzle and rise to the top.

Carefully add a rounded tablespoon of the onion bhaji mixture into the oil. I like to squeeze the mixture in my hand to compact it, then put it back on the spoon to lower it in the oil – this will help give you a uniform shape that doesn’t fall apart in the oil.

Repeat, so you have 4 or 5 bhaji’s frying at the same time (don’t add more than this as the oil may boil over and also too much mixture will cool the oil – resulting in greasy bhajis that aren’t as crisp).

Fry for 3-4 minutes until the coating is dark golden brown.

Remove from the pan with a slotted spoon and drain on kitchen paper.

Repeat, frying further bhajis, until the mixture is used up.

You can keep cooked batches warm in a warm oven (approx. 130C/250F) whilst cooking the remaining bhajis.

Once all of the onion bhajis are cooked, place in a serving bowl and sprinkle with fresh coriander.

Serve with sweet and sour or sweet chilli sauce.

https://www.youtube.com/watch?v=NAQkdO2bamQ

Finely sliced onion smothered in a simple, fragrantly spiced batter and fried to crispy perfection, these Onion Bhajis are going to knock your socks off  :)

This recipe uses gram flour - which is a flour made from chickpeas. This means they're also naturally gluten free! The gram flour is pretty inexpensive (and you can use it for my chicken pakora too!)

Free printable recipe available on our site: https://www.kitchensanctuary.com/onion-bhaji/

Ingredients for the Onion Bhajis: 
▢ vegetable oil for deep frying - – approx. 3-4 cups (720-960ml)
▢ 2 large onions - peeled and thinly sliced
▢ 1 tbsp minced ginger
▢ 1 green chilli - - finely chopped
▢ 1 tsp ground cumin
▢ 1 tsp ground coriander
▢ 1 tbsp dried coriander leaf
▢ 1 tsp chilli flakes
▢ 1 tsp ground fenugreek
▢ 3/4 tsp salt
▢ ½ tsp garlic salt
▢ 130 g (1 ½ cups +2 tbsp) gram flour - - also known as chickpea flour or besan
▢ 1 tbsp cornflour - cornstarch
▢ ½ tsp bicarbonate of soda - - baking soda
▢ 135 ml (1/2 cup + 1tbsp) water

To Serve
▢ 1 tbsp Fresh chopped coriander
▢ Sweet chili sauce or Raita - for dipping

INSTRUCTIONS
 
1. Heat the oil in a wok or large heavy-based pan over a medium heat. You need at least 3 inches of oil, but do ensure the pan or wok is less than half full of oil as you don’t want it to bubble over.

2. Place the sliced onion in a bowl.

3. Add the 1 tbsp minced ginger, the chopped green chilli, 1 tsp cumin, 1 tsp ground coriander, 1 tsp dried coriander leaf, 1 tsp chilli flakes, 1 tsp ground fenugreek, ¾ tsp salt, ½ tsp garlic salt, the 130g (1 ½ cups + 2tbsp) gram flour, the 1 tbsp cornflour (cornstarch) and the ½ tsp bicarbonate of soda.

4. Mix together to coat the onion.

5. Add in the 135ml (1/2 cup + 1 tbsp) of water, a splash at a time, until you have a thick batter that coats the onion. You may not need all of the water.

6. Test the heat of the oil by dropping a little blob of the batter in the wok. It should sizzle and rise to the top.

7. Carefully add a rounded tablespoon of the onion bhaji mixture into the oil. I like to squeeze the mixture in my hand to compact it, then put it back on the spoon to lower it in the oil – this will help give you a uniform shape that doesn’t fall apart in the oil.

8. Repeat, so you have 4 or 5 bhaji’s frying at the same time (don’t add more than this as the oil may boil over and also too much mixture will cool the oil – resulting in greasy bhajis that aren’t as crisp).

9. Fry for 3-4 minutes until the coating is dark golden brown.

10. Remove from the pan with a slotted spoon and drain on kitchen paper.

11. Repeat, frying further onion bhajis, until the mixture is used up.

12. You can keep cooked batches warm in a warm oven (approx. 130C/250F) whilst cooking the remaining bhajis.

13. Once all of the onion bhajis are cooked, place in a serving bowl and sprinkle with fresh coriander.

14. Serve with sweet and sour or sweet chilli sauce.

✎ NOTES
Can I make them ahead?
The onion bhajis will be at their crispiest when freshly cooked, but you can make them ahead if you prefer.
Make the bhajis, then cool, cover and refrigerate for up to two days.Reheat on a tray (uncovered) in the oven at 200C/400F for 5-6 minutes, until hot throughout.

Can I freeze them?
Yes, make the bhajis, then cool, cover and freeze for up to a month. I find it's best to freeze them on a tray, so they're not touching, then after a couple of hours (when they're fully frozen), transfer to a sealed container or freezer bag.
Defrost overnight in the refrigerator, then reheat on a tray (uncovered) in the oven at 200C/400F for 5-6 minutes, until hot throughout.

#Fakeaway #CookingShow #Recipe

Heating the oil

Placing sliced onions in a bowl

Adding dry ingredients to the bowl with the onions

Mixing the onions and dry ingredients

Stirring in the water

Testing the heat of the oil

Adding bhaji mixture to the oil

Adding more bhajis to the oil

Frying the bhajis until browned

Removing bhajis from pan and draining

Frying more bhajis

Transferring bhajis to plate and adding coriander

Dipping onion bhaji into chilli sauce

The secret to light and crispy Onion Bhajis

These tandoori cauliflower make for a filling and flavour-packed vegetarian dish. Who said vegetables had to be boring?

This recipe is an extract from I Love India by Anjum Anand (Quadrille Publishing, RRP $39.99). Available in stores nationally now.

Tandoori cauliflower, my way

cauliflower (1 small head)

(50 grams) chickpea flour (besan)

cashews

garlic

(25 grams) ginger, finely grated

(60 milliliters) sunflower oil, plus extra to grease

thick Greek-style yoghurt

tsp chilli powder

tsp carom seeds (from Indian food shops – substitute with fennel seeds)

tsp each garam masala & ground cumin

creme fraiche

coriander

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981863132001&=domain=del

5348771529001-5981863132001

How to celebrate Govardhan puja and make Govardhan puja Prasad thali.

Govardhan Puja Prasad Thali | Annakut

Karela (deskinned / chopped)

potato (cubed)

(cut)

mooli/raddish (chopped)

gheeya (cube)

gms Palak (chopped)

6-7 Tomatoes (finely chopped)

Parwal (chopped)

french beans (chopped)

4-5 long beans/ polo beans (chopped)

Kundru /Ivy Gourd (chopped)

Arbi / Colocasia (de-skinned/ chopped)

carrot (chopped)

salt (or taste)

tsp Kashmiri red chili powder/Degi Mirch (or to taste)

green chilies (chopped)

tsp haldi/turmeric powder

coriander powder/ Dhania Powder

gms Pumpkin-orange (with skin)

tbsp ghee (to cook)

water

300 gms curd / dahi (beaten)

tsp kasoori methi /Fenugreek leaves

tsp cumin seed jeera

tsp methra seeds (Fenugreek seeds)

mustard seeds

coriander seeds (sabut dhania)

tbsp oil / mustard oil

tsp Kashmiri red chili powder/Degi Mirch (for tempering)

tsp Asafoetida /Hing (optional)

ginger powder (optional)

coriander leaves (garnish)

tbsp Semolina sooji

atta

tsp Ajwain/ Carom Seeds

water (to knead the flour)

This is a perfect side for Bhakri (made with millet flour). Besan Pitla is a Maharashtrian dish made with chickpea flour. It's easy to make &amp; very delicious.

Maharashtrian Besan Pitla or Spicy Chickpea Flour Mash

chickpea flour/besan

turmeric powder

paprika

tbsp oil

cumin seeds

onion

jalapeno

cilantro

In a deep bowl or vessel, add water, paprika and turmeric powder. Stir it all together till it dissolves in the water.

Then gradually add the roasted chickpea flour to it. Blend it in with a whisk and ensure there are no lumps formed.

To make the chickpea batter

Heat oil in a pan, add mustard seeds and cumin seeds.

Once they begin to crackle, add chopped garlic and check till it becomes light golden.

Then add a finely chopped jalapeno along with chopped onions, paprika and turmeric powder.

Saute till the onions becomes translucent. Now add the flour batter to the pan and quickly mix it. Add salt too at this point.

Lower the flame and cook it covered for 5 minutes. The mixture will begin to thicken and become a lump. Once the mixture doesn&#x27;t stick to the pan anymore, consider it done.

Garnish it with chopped cilantro.

Serve Maharashtrian Besan Pitla with bhakri (most preferred combo) but it tastes good with any bread or rice. Spread it on a bread and enjoy it like a sandwich or use it as a dip.

To make Pitla

Mysore Pak is an Indian sweet prepared with besan (gram flour) cooked in a mixture of sugar and ghee. A melt-in-the-mouth delicacy, this sweet treat is very popular especially during the festival of Diwali.

Mysore Pak Recipe

flour

sugar

ghee

Sieve the besan (gram flour) using a fine mesh sieve to ensure no lumps are formed. Keep aside for later.

On the stovetop, keep your wok and saucepan on adjacent stoves.

Add the sugar and water to the wok, and heat it on medium to high heat, stirring occasionally with a spatula. Stir ocassionally until the syrup has thickened and reduced. Sugar will start to crystalize and stick to the sides. Check for 1- string consistency (see notes), and lower the heat.

In the saucepan, add the ghee and oil and keep it on a medium heat.  The saucepan should remain on heat as we continue with the rest of the steps.

Add the sieved gram flour to the sugar syrup, slowly. Use a whisk to combine the sugar syrup with the gram flour. The gram flour will absorb all the sugar syrup in a couple of minutes.

Once the gram flour mixture looks like a smooth runny paste, scoop out a little of the ghee+oil mixture and add it to the gram flour mixture in the wok.

Immediately whisk the hot ghee + oil and combine it into the gram-flour -sugar syrup mixture. The mixture will absorb the fat and turns smooth.

Continue adding the ghee-oil mixture to the wok in 4-5 increments, and follow the same steps as above.

After 18-20 minutes of mixing, the mixture should become a thick mass and start to separate from the sides of the wok.

Add once last ladle of ghee+oil and as soon as the mixture starts to bubble and froth, take the wok off the heat and turn it out into the prepared baking tin.

Keep the tin at room temperature to cool for 1-2 hours.

Once the Mysore Pak is cooled down and feels firm to touch, it is ready to be cut. Use a sharp knife to cut out squares of Mysore Pak.

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Top Tags

Onion Bhaji

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Top 5 besan recipes from across the web

The most viewed besan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Onion Bhaji

Tandoori cauliflower, my way

Govardhan Puja Prasad Thali | Annak...

Maharashtrian Besan Pitla or Spicy ...

Mysore Pak Recipe

The most viewed besan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine