For me, weekends are the perfect time to eat lots of small dishes. Whether it’s tapas, mezze or just an assortment of fresh salads and breads, I’m always ready to dive in – I just love the chance to taste lots of different dishes at once. This time I was inspired by Indian cuisine to try out these tasty, crispy onion bhajis. Fair warning – being fried, these aren’t the healthiest recipe on the site, but I’m going to keep working on a baked version that’ll be a little lighter – for all you health freaks 🙂 .
The coriander chutney is really the key part of this recipe – its tangy, fresh flavour cuts through and makes the whole bite so vibrant and refreshing in your mouth. Make more than you think – better to have too much than not enough.
Onion Bhajis with Coriander Chutney
For the Onions Bhajis
- 2 onions, sliced
- 1 cup chickpea flour, 100 g
- 1-2 garlic cloves, pressed
- 1 tsp salt
- 1 tsp cumin
- 1 tsp garam masala
- 2 tsp coriander
- 1/2 tsp turmeric (optional)
- sunflower oil, for frying
For the Coriander Mint Chutney
- 1 bunch of fresh cilantro
- 1 small bunch of fresh mint
- juice of one lemon
- 1-2 tsp sugar
- water to thin
Coriander and Mint Chutney
Separate the cilantro and mint leaves from their stems.
In a blender add cilantro leaves, mint leaves, salt, sugar, lemon juice, and blend on high to form a puree. Add a little water if the mixture is too thick.
Taste the chutney and adjust the seasoning. Let the chutney rest while you make the onion bhajis.
Peel the onions, cut them into halves and slice finely.
In a pot, start to heat the oil.
In a large bowl, mix together chickpea flour, salt and spices. Once mixed well, add water until you get a very thick batter. You will need about ½ cup (120 ml). Add pressed garlic clove and mix.
Add sliced onions to the batter. Mix with your your hands to fully incorporate the onions into the batter.
Once oil is hot, take a small amount of the mixture and form a small ball with your hands. Drop your bhajis into the oil (drop it very gently and low so you don't get burn!).
Add only a few to the pot and cook for about 2 minutes or until crispy. When they are done, use a slotted spoon and place them on a piece of paper towel to drain any excess oil.
Repeat until you have fried all your onion bhajis.
Serve with Coriander and Mint Chutney.