Onion Bhaji (Pyaaz Pakora)
- 1 cup gram flour (chickpea flour)
- 1 tsp Spice Horizon ground turmeric
- 1 tsp Spice Horizon sea salt
- 1 tsp Spice Horizon ground organic cumin
- 1 tsp baking soda
- ½ tsp Spice Horizon chili powder
- 2 tsp freshly squeezed lemon juice
- 2 Tbsp peanut oil
- 4–8 Tbsp water
- 2 sweet onion, sliced thin
- 2 tsp Spice Horizon coriander seeds, crushed
- Sift the chickpea flour, salt, cumin, turmeric, baking soda and chili powder into a large mixing bowl.
- Add the freshly squeezed lemon juice and peanut oil, then gradually stir in water (1 Tbsp at a time) until a loose batter forms.
- Mix in the onions and crushed coriander seeds, stirring until the batter is fully incorporated.
- Heat enough peanut oil in a heavy skillet or wok to about 350 degrees F.
- Without overcrowding the heavy skillet or wok, drop in spoonfuls of the onion mixture and cook for about 2 minutes. Using a spoon (or tongs), to flip the bhajis over and cook for an additional 2 minutes, or until golden brown.
- When each bhaji is finished cooking, remove from the oil and drain well on paper towels.
- Bhajis are best when served warm with a wedge of lemon or a cucumber yogurt-dip mixture (Raita).
INSTRUCTIONS FOR MAKING RAITA:
- Mix 1¾ cups plain thick yogurt with ½ chopped cucumber, 1 tsp salt, 1 tsp ground pepper, ½ tsp sugar, a pinch of ground cumin and 2 Tbsp chopped cilantro or mint.
- Sprinkle Spice Horizon chili powder on top to garnish.
Things you'll need for this recipe...