Most delightful snackery from Dishoom Permit Room, onions are tumbled with chickpea flour and a fanfare of aromatics. Slipped carefully into hot oil, edges frill to a crunchy lace and onions gently soften within. For liberal dipping into cooling mint chutney.
METHOD
Step 1
Place the onions in a bowl and sprinkle with the salt. Leave for about 2 minutes, until they soften slightly and release some liquid.
Step 2
Add the gram flour, rice flour, turmeric, chilli powder, carom seeds and cumin seeds, mix to lightly coat the onions.
Step 3
Stir in the ginger, garlic, green chilli and fresh coriander.
Step 4
Add the water gradually and combine until the onions are coated in a thick batter; you may need a little less or a little more. The mixture should feel sticky with some chunks, not loose.
Step 5
Pour the vegetable oil into a deep pan. The oil should fill no more than half the pan, so the bhajiyas are submerged, while still having enough room to puff up when cooked. Bring to a medium-high heat (around 170°C).
Step 6
Dip a greased tablespoon into the onion batter and carefully drop spoonfuls into the hot oil, minding the high heat. Fry for 3 to 4 minutes, turning occasionally with a slotted spoon, until the bhajiyas are dark golden and crisp.
Step 7
Remove the bhajiyas with a skimmer or slotted spoon and place on kitchen paper to soak up the excess oil. Serve immediately, preferably with fresh mint chutney.
Pairs well with
Visitour
newBombay
boozer
Breakfast, lunch, dinner, cocktails! Ready your bellies, quench your thirst.
Explore further recipes
