Onion Bhaji
Chef: Kathleen Morrison Servings: 3 to 4 servings
Ingredients: 2 med onions 1 egg, beaten 2 tbsp. cilantro,
chopped 1 cup cold water, approximately
1/2 tsp. ground cumin 1 pinch cayenne 1-1/2 cups
chickpea flour OR
2/4 cup all-purpose flour with
3/4 cup whole wheat flour
Cut onion in half and slice about 1/4-inch thick. Beat
together egg, flour and enough water to make a batter as
thick as whipping cream. Beat in spices. Let rest 15
minutes. Stir onions into mixture and let sit 5 minutes.
Heat about 1-inch oil in skillet on high heat. When very
hot, drop a small mound of onion rings into oil. Press
down slightly with spatula. Fry on one side until crisp
and brown; turn over and fry second side. Remove bhajis as
they cook. Keep warm in 200°F. oven. Pile on platter with
mango chutney.
Yield: 3 to 4 servings
Chef's Comments These hors d'oeuvres are easy to make and
can be shallow- or deep-fried. Find chickpea flour (besan)
at an Indian grocery store.
Make sure vegetable oil is heated to 350°F. before adding
food. A bread cube browns in 15 seconds, or test with deep-
fry thermometer. If the oil is too cool, it makes everything
limp and greasy. Drain on a rack or paper towel before
serving. A wok makes an excellent deep fryer.
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