gram flour

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

Dosa pancakes are an Indian staple made from gram (chickpea) flour. They&#8217;re incredibly versatile too. This recipe is great for brunch or as a savoury option on Pancake Day. We&#8217;ve served our dosas with fried eggs, making them an excellent brunch or light lunch option, but they would work just as well as a side with a selection of curry dishes. &nbsp;

Dosa pancakes

Rapeseed oil

mustard seeds

gram (chickpea) flour

plain flour

semi-skimmed milk

To serve

eggs

coriander

Sliced red chilli

Heat a glug of oil in an 18cm non-stick frying pan. Add the mustard seeds and cook for 2-3 minutes until starting to pop, then transfer to a mixing bowl.

Add the flours to the mustard seeds with a generous pinch of flaky sea salt and freshly ground black pepper then mix to combine. Add the milk and use a balloon whisk to beat into a smooth batter.

Heat a tsp of oil in the same frying pan over a medium heat and pour enough batter in the pan to cover the base thinly, spreading it out evenly. Keep warm in a low oven. Repeating with the remaining batter to make 8 pancakes.

Serve 2 pancakes topped with a crispy fried egg and a sprinkle of fresh coriander leaves and sliced red chillies.

A savory pancake begging to be eaten with pickles and chutneys or yogurts and cream. East meets West with this beautifully, wonderfully healthy dish.

Chickpea Flour Pancakes

chickpea flour ((or besan/garbanzo flour))

water

turmeric

½ tsp pepper

spring onions

olive oil

½ tsp chili flakes ((I highly recommend this))

bell pepper, red

peas

Add the flour, water, turmeric, salt, pepper and chili flakes (if using) to a mixing bowl and give it a quick blend using a food processor or blender. Leave it to settle for a few minutes while you heat up the oil or ghee in a non-stick pan. The batter needs to look very runny!

Dice the veggies finely and add them to the mixture.

Use a tissue or similar (a spray oil would work wonders here) to ensure the bottom of the pan is coated well in oil.

Add about a ladle of the mixture and veggies when the pan is hot - a medium heat should be just right.

Cook for about 3 minutes - the mixture will quickly start to firm. If you’re using two pans, you can make two pancakes at the same time.

Make sure you use a large pan (or pans) here, you’re aiming for thin pancakes. They’re MUCH easier to handle!

Use a large spatula to help you flip the pancakes, adding more oil underneath if necessary. After another 2-3 minutes your pancake will be ready!

Keep it somewhere warm while you repeat with the second pancake, adding more oil when necessary.

Done! Add your desired toppings and enjoy. Remember - it’s important to eat these pancakes warm - don’t let them get cold!

Any chutneys (red onion is a favourite of ours) yogurt dip, hummus, avocado, guacamole, Branston Pickle (if you can find it where you are it goes incredibly well!).

Serving suggestions:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1561536355/r7bzkht08x13tgimv1zw.mp4

Chickpea Flour Pancakes (Besan Chilla/Cheela) - Traditional Pancakes Taken To The Next Level

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Onion Bhaji

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Top 3 gram flour recipes from across the web

The most viewed gram flour recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Onion Bhaji

Dosa pancakes

Chickpea Flour Pancakes

The most viewed gram flour recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine