AIR FRYER ONION BHAJI
A popular Indian deep-fried treat, but without the guilt thanks to an air fryer. Don't forget the yogurt dipping sauce!
Provided by Soup Loving Nicole
Categories Appetizers and Snacks
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Mix red onion, yellow onion, salt, jalapeno, garlic, coriander, chili powder, turmeric, and cumin in a large bowl. Stir until evenly combined. Add chickpea flour and water. Stir to combine into a thick batter. Add more water if necessary. Let mixture rest for 10 minutes.
- Preheat air fryer to 350 degrees F (175 degrees C).
- Spray the air fryer basket with nonstick cooking spray. Spoon 2 tablespoons of batter into the basket and flatten. Repeat as many times as your basket allows without the bhajis touching.
- Cook in the preheated air fryer for 6 minutes. Mist the tops of each bhaji with cooking spray. Flip and cook 6 additional minutes. Transfer to a paper towel-lined plate. Repeat with remaining batter.
Nutrition Facts : Calories 40 calories, Carbohydrate 6.8 g, Fat 0.7 g, Fiber 1.5 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 882.2 mg, Sugar 0.8 g
ONION BHAJI (INDIAN ONION FRITTERS)
Make and share this Onion Bhaji (Indian Onion Fritters) recipe from Food.com.
Provided by Boomette
Categories Lime
Time 35m
Yield 28 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine the flour, turmeric, cumin, coriander, parsley and water. Season with salt and pepper. Add the remaining ingredients and stir to blend. Preheat the fryer to high heat.
- Preheat the oven to 75 °C (170 °F).
- With two teaspoons, place 15 ml (1 tablespoon) of batter and fry in the hot oil, a few at a time, for 3 to 4 minutes, turning occasionally. Drain on paper towel and keep warm in the oven. Fry the remaining fritters. Serve warm as a starter.
- Tips: You can find chickpea flour in health food stores and some supermarkets.
Nutrition Facts : Calories 21.9, Fat 0.3, Sodium 3.7, Carbohydrate 3.7, Fiber 0.7, Sugar 0.9, Protein 1.1
ONION BHAJI
An accompaniment for Indian dishes. It's sort of the Indian equivalent of onion rings. It's deep fried, and doesn't sit well for long, so it's important to sequence cooking it so it comes out of the fryer and goes onto the plate. As with any recipe I submit, the ingredient quantities are a baseline, not exact, and I recommend you adjust them to your taste and type.
Provided by lynxpilot
Categories Onions
Time 25m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Peel the onions and slice them so they form rings. Slices should be as thin as possible (1/8 to 3/16"). Cut the rings to form strands about 1-2" long.
- Put onion in a large mixing bowl, add spices and salt and mix thoroughlly. Put about half of the vinegar in and gradually stir in the flour until it is possible to form 1 1/2 to 2" balls with the mixture. Use flour and remaining vinegar to adjust consistency.
- Heat the oil in a suitable deep fryer or pan (careful to avoid overflow when placing food in the oil. Also have a large water-soaked towel nearby in case of spillage onto the burner). Heat to 350°F.
- Form the onion/flour mixture into 1 1/2 to 2" balls and carefully place them in the oil using a metal spoon or suitable tool. Only fry enough at one time such that they don't stick to eachother. Fry to dark golden brown.
- Remove cooked bhajis from oil and drain as with other fried foods. Serve on absorbent towel to soak up excess oil.
Nutrition Facts : Calories 2033.3, Fat 218.4, SaturatedFat 28.3, Sodium 585.6, Carbohydrate 21.5, Fiber 1.6, Sugar 2.4, Protein 2.9
ONION FRITTERS/BHAJI
A tasty starter that is really popular here in the UK. This recipe is from a Madhur Jaffrey book that I bought 1/2 price in a sale. Although these are best served warm my youngest DD prefers them cold and I must agree with her that they are just as tasty cold. They are delicious served with a mint raiata or chilli sauce. Prep time does not include the standing time.
Provided by Frugal Fifer
Categories Onions
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Break the egg into a bowl and beat well, add 4 tbs water and the lemon juice. Mix, add the flour and mix well with a whisk. Put in the spices, coriander leaf and chilli if using. Mix well and set aside for at least 10 minutes or longer. Mix again with a whisk. The batter should be of a fairly thick, droppable consistency.
- Heat the oil in a wok or deep fat fryer over a medium heat. A minimum of 3 inches is required in the centre of a wok. When the oil is ready, put the onions in the batter and mix - this is always best done just before cooking.
- Take heaped tsp of the batter and drop into the hot oil. Use all the batter this way. Stir and fry the fritters for 7-8 minutes or until golden. Remove and drain on kitchen paper and serve hot.
Nutrition Facts : Calories 143.6, Fat 3.4, SaturatedFat 0.6, Cholesterol 46.5, Sodium 480.6, Carbohydrate 20.5, Fiber 3.9, Sugar 5, Protein 8.1
ONION BHAJI YORKSHIRE PUDDINGS
Give the classic Yorkshire pud an Indian-inspired twist with our genius onion bhaji version. These delicately spiced puddings are delicious with chutney
Provided by Barney Desmazery
Categories Side dish, Snack, Starter, Supper
Time 35m
Yield Makes 12 small puddings
Number Of Ingredients 10
Steps:
- Tip the onion and spices into a bowl with a generous pinch of salt. Mix well and leave for an hour until the onions have softened.
- Add the chilli and coriander (if using) to the onions then crack in the eggs. Tip in the flour and mix.
- Gradually add the milk and beat until the batter is smooth.
- Heat the oven to 240C/220C fan/gas 9 with an oiled 12 hole muffin tray inside. Spoon the batter into the holes and cook for 15-20 mins until puffed up and golden and the onions have frazzled slightly. Serve as a starter with Indian chutneys or as part of a roast.
Nutrition Facts : Calories 77 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
POTATO AND ONION BHAJI
Make and share this Potato and Onion Bhaji recipe from Food.com.
Provided by Yorky1000
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil the potatoes in salted water for about 12 minutes, drain and keep aside.
- Heat the ghee in a wok over a medium flame. When hot add the mustard seeds.
- When the mustard seeds pop (a few seconds) add the onions and garlic. Stir fry until the onions change colour.
- Add the chili powder and turmeric and stir fry for a further 2 minutes.
- Add the potatoes and whole chilies to the wok and stir fry until the potatoes are coated in the turmeric, chili powder and mustard seeds.
- Add 2 or 3 tablespoons of water and salt, cover the wok and cook on a low light for a further 5 minutes.
- Serve with the fresh coriander.
ROAST COD WITH CURRIED CAULIFLOWER PURéE & ONION BHAJI
One of Phil Howard's menu highlights, this dish is a mix of spices, flavours and textures. Try this delicate cod with crispy bhajis and creamy cauliflower
Provided by Elystan Street
Time 1h40m
Number Of Ingredients 23
Steps:
- To make the dressing, fry the onion in a small, non-stick pan with a splash of oil for 5 mins. Transfer to a bowl and add the rest of the dressing ingredients with a pinch of salt, and leave to macerate for 2 hrs.
- To make the bhaji, whisk the flour, egg and milk into a light batter. Add the onion, chilli and coriander with a pinch of salt and set aside for 30 mins.
- For the purée, melt the butter over a medium heat in a heavy-based saucepan. Add the onion, a generous pinch of salt and fry for 5 mins until soft and translucent. Add the curry powder and cook for another 5 mins, then stir in the cauliflower and cook for a few mins more. Pour in the cream, bring to the boil, then turn the heat right down. Cover with a lid and cook gently for 25-30 mins. Transfer to a blender and blend to a smooth purée. Check the seasoning.
- Half an hour before you want to serve, heat oven to 160C/140C fan/ gas 3. To fry the bhaji, heat enough oil to half-fill a large pan to 160C. Using a slotted metal spoon, lift the onion mix from the batter and let the excess liquid drain away. Lower into the oil and fry until the slices are crisp and golden. Drain on kitchen paper, then spread out on a baking tray and keep warm in the oven while you prepare the other elements.
- Wilt the spinach in a splash of olive oil, seasoning as you do so, and warm your purée through. Keep both on a low heat while you cook the cod.
- Put a non-stick ovenproof pan over a high heat. Season the top of the cod with salt. Add a splash of oil to the pan and put the seasoned side of the cod into the oil. Fry until golden brown, turn down the heat, turn the fish over and roast in the oven for 2-3 mins until just cooked.
- To serve, spoon some purée onto four heated plates. Put the spinach alongside and top with a piece of cod. Spoon a generous amount of the dressing onto the cod and garnish the fish with a bhaji.
Nutrition Facts : Calories 606 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 0.6 milligram of sodium
SPINACH AND ONION BHAJI
My Indian friend wrote this out for me, the ingredients are approximations because she never measures them. This is a tasty dish that can be made first and reheated in the microwave. Frozen spinach can be substituted, use 500 grams.
Provided by ShakenCake
Categories Spinach
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- If the spinach is frozen, thaw it and squeeze out all the water. Chop it, then squeeze out any leftover water.
- Heat oil and add the seeds. Cook until they start to pop, then add onion, garlic, chilli, and ginger in a wok and cook until onion is golden (but not dark brown).
- Add spinach, tomato, and salt and toss. Cook until well wilted and hot (about five minutes). Squeeze lemon juice over it and stir through to taste. Serve with rice or as a side dish with your favourite curry.
Nutrition Facts : Calories 207.5, Fat 14.4, SaturatedFat 8.2, Cholesterol 32.8, Sodium 220.4, Carbohydrate 17.2, Fiber 6.1, Sugar 4.8, Protein 7.2
ONION BHAJI
The perfect finger food or side dish for your favorite curry. You can use the batter recipe to make other bhaji variations with other vegetables instead of, or in conjunction with, onions! Serve hot with raita or chutney as a dip.
Provided by julmagic
Categories Appetizers and Snacks
Time 25m
Yield 4
Number Of Ingredients 18
Steps:
- Heat olive oil in a skillet over medium heat and cook onions until soft and translucent without browning them, about 5 minutes.
- Add turmeric, coriander, cumin, ginger, and chili powder and stir in evenly until onions take on a uniform color. Remove from heat.
- Put onions in a mixing bowl. Combine flour, garam masala, salt, coriander, garlic, turmeric, cumin, and saffron in a small bowl. Add spice mix to the onions and mix until well coated. Stir water and tomato paste together in a bowl and pour over onion mixture. Stir everything together. Batter should be easy to stir but not sloppy or sticky. Add more water, 1 teaspoon at a time, if batter is too sticky.
- Heat oil in a large saucepan to 350 degrees F (175 degrees C). Add a large spoonful of batter to the hot oil and deep fry for 30 to 45 seconds. Turn bhaji over and fry until golden brown and crispy, another 30 seconds. Remove and drain on paper towels. Repeat with remaining batter.
Nutrition Facts : Calories 213.4 calories, Carbohydrate 18.6 g, Fat 15.5 g, Fiber 3.8 g, Protein 2.4 g, SaturatedFat 2.1 g, Sodium 329.3 mg, Sugar 5.2 g
ONION BHAJI
Better than a takeaway
Provided by pomeroy-pigs
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Chop onions leaving plenty of longer strands as this improves the final presentation and fry off until soft and sweet. Leave to cool a little.
- Mix the cooked onions with all the other ingredients except the oil to create a lovely thick paste.
- Drop dessertspoon fulls into a hot oiled frying pan cooking for a minute or two on each side.
- Can be taken straight to the table or set aside and reheated in the oven later which works very well.
- Serve with a yogurt and mint dip - a simple plain yogurt and mint sauce mixture.
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