Birdy’s Onion Bhajis
Felixstowe’s Cultural Food Corner Celebrating the many culinary cultures Felixstowe is proud to have… A little bit of India…
The Bhaji’s Ingredients
- 4 heaped tbsp gram flour
- 1/2 tsp tumeric
- 1/2 tsp ground coriander seeds
- 1/2 tsp green chillies (to taste)
- 1 large onion, sliced
- 1 tbsp chopped coriander
- 1 tbsp plain yoghurt
- 2 tbsp chopped tinned tomoatoes
- 1 tsp salt 2 large cups of vegetable oil
1. Mix together all ingredients except gram flour. Add gram flour and mix in.
2. Over medium heat, heat oil in a wok or deep frying pan until oil is hot.
3. Take a tablespoon of the mixture and push into the oil with a second tablespoon to form fairly round balls. The bhajis should firm up quite quickly. Cook in batches of 10. Keep stiring them so that they brown evenly.
4. Drain on plenty of paper towels to allow excess oil to be absorbed. Keep warm in the oven until ready to serve. To fill your bhajis up a bit more, you can also add sliced cauliflower, potatoes and/or aubergines (lightly boil before adding to your bhaji mixture).
The Sauce Ingredients
- 1 tsp ground coriander seeds (fry then grind)
- 1 1/2 tsp ground cumin seeds (fry then grind)
1 cup natural yoghurt salt and pepper to taste Or you can simply have your bajees with tomato ketchup, or mint sauce.
1. Roast the spices in a frying pan
2. Remove from heat and stir in the yoghurt