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  • Kathy

Snack-Attack Onion Bhajis

Oh yes we are! Such a favourite from my childhood. Attending an International School meant that I was surrounded by a United Nations of friends.  It was the best thing ever. From a young age, we were fortunate to be exposed to different cultures, value-sets, thinking, ways of doing things, families and the most outstanding perk…interesting FOOD!

During this time, I had a number of beautiful Indian friends. The playdates often featured these delicious onion bhajis- perfectly sized for little hands.  While I’m not sure how authentic my version is, I guarantee that they will be completely more-ish.

Helpful Tip* to really bring out the sweetness of the onion, don’t skip soaking the onion.

Easy to whip up and even easier to chow down!  Enjoy!

What you need:

For the bhajis:

  1. 2 onions, finely diced

  2. 100g plain flour (can substitute to gluten free if required)

  3. ½ tsp baking powder

  4. ½ tsp chilli powder (optional if serving to kids)

  5. ½ tsp turmeric

  6. 1 green chilli, deseeded and very finely chopped (optional)

  7. Vegetable oil for frying

For the raita:

  1. ½ cucumber

  2. 150g plain Greek yogurt

  3. 2 tbs chopped mint

Method:

  1. To take the bite out of the raw onions, soak in cold water while you make the base mix.  Meanwhile, mix the other bhaji ingredients in a bowl and season.  Add about 100ml of cold water to make a thick batter.  Add a tablespoon or two more if too thick.

  2. For the raita, peel the cucumber and grate it into a sieve set over another bowl.  Let any liquid drain, and squeeze lightly.  Mix the remaining raita ingredients with the cucumber and season.  Set aside.

  3. Drain the onion well and mix it into the batter. Heat about 3 cm of oil in a wok or deep pan. To test for appropriate heat, add a tiny amount of batter. If it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough for frying.

  4. Pop heaped tablespoons of the bhaji mixture into the pan and cook for a few minutes.  Turn once, until they are browned and crisp.  This will take about 3-4 minutes.

  5. Drain on paper towel, sprinkle with a little more salt.  Keep warm whilst you cook more and serve immediately with raita.

Enjoy with friends and family…or keep them all for yourself ;).