Yield: 1 servings
|150 grams||Besan; (gram or chick-pea|
|; flour) (6 oz)|
|1 teaspoon||Salt or to taste|
|1 pinch||Bicarbonate of soda|
|1 tablespoon||Ground rice|
|2 teaspoons||Ground cumin|
|2 teaspoons||Ground coriander|
|½ teaspoon||Chilli powder; up to 1|
|1||Fresh green chillies; finely chopped and|
|; seeded if a milder,|
|; up to 2|
|Flavour is preferred|
|2 larges||Onions; sliced into half|
|; rings and separated|
|200 millilitres||Water; (7 floz)|
|Oil for deep frying|
Sieve the besan and add the salt, bicarbonate of soda, ground rice, cumin, coriander, chilli powder and green chillies; mix well. Now add the onions and mix thoroughly.
Gradually add the water and keep mixing until a soft but thick batter is formed and the onions are thoroughly coated with this batter.
Heat the oil over medium heat (it is important to heat the oil to the correct temperature - 160-190 C). To test this, take a tiny amount of the batter, about the size of a seed of a lemon and drop it into the oil. If it floats up to the surface immediately but without turning brown the oil is at the correct temperature.
Using a tablespoon put in as many small amounts (about half a tablespoon) of the onion/batter mix as the pan will hold in a single layer. Take care not to make these amounts too large as this will result in the outside of the bhajiyas being overdone while the insides remain uncooked.
Reduce the heat to low as the bhajiyas need to be fried over a gentle heat to ensure that the batter at the centre is cooked and stays soft, while the outside turns golden brown and crisp. This should take about 10-12 minutes for each batch.
Drain the bhajiyas on absorbent paper.
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