Jon’s Onion Bhajis

Indian

INGREDIENTS

  • 2 large carrots
  • 10cm fresh root ginger
  • 2 medium red onions
  • 2-3 fresh red chillies
  • bunch of fresh coriander
  • 2 teaspoons mustard seed
  • 1 teaspoon turmeric
  • 1 heaped teapsoon cumin seeds
  • 2 teaspoons sea salt
  • 125g self raising flour
  • 1 litre veg oil
  • a piece of potato
  • juice 1 lemon
  • 2 limes

INSTRUCTIONS

PREP

  1. Peel and finely grate of shred the carrots, ginger and red onions and put them into a large bowl
  2. Finely chop the chillies and add to bowl
  3. Roughly chop the coriander leaves and stalks
  4. Add the mustard seeds, tumeric, cumin seeds, salt and chopped coriander to the bowl
  5. Add the flour and 125ml of cold water and scrunch together well, using your hands until you have a nice thick mixture

COOK

Its best to make these in a deep fat fryer, or you can put a large pan on a medium to high heat and add the oil

  1. Drop in a piece of potato – when it floats to the surface and begins to sizzle, the oil is the right temp
  2. Remove the potato using a slotted spoon
  3. Pick up a tablespoon of bhaji mixture, press it together tightly and carefully lower ity into the hot oil
  4. Repeat until you have several on the go
  5. Cook for 5 mins until crispy and golden
  6. Remove the cooked bhajis using your slotted spoon and put them on kitchen paper to drain
  7. Sprinkle with a little sea salt and a squeeze of lemon juice