Onion Bhajee recipe

If you want to eat lovely restaurant-but-better-than-restaurant onion bahjees at home have a try at this.

This'll make  enough for about 4 people

Ingredients:
600 gr onions sliced very thinly (NOT CHOPPED)  - VERY THINLY is important
450 gr of gram flour (sieved into a bowl)
1-2 t sp of salt
2  tbl sp of mint sauce (the stuff you get in a jar - get the best it's still cheap)
1 t sp garam masala
a good handful of chopped fresh coriander leaves (just quite a lot really)

Method:
Sieve the flour into the bowl and stir in about 300-400ml of water (you want a stiff batter)
Mix in all the rest of the ingredients (it is actually ok to taste for salt here - just a dab on your finger)
You want a well coated mix

Now, there's a few (3) ways you can cook these:
1. Best is probably the traditional deep fat frying method (oil at a good temp then golf ball sized balls for 3-4 mins) (tip: you can cook for 2/3 mins and remove - cool then re-mould into golf-ball shapes and fry again to brown).
2. I shallow fry mine - heat 5mm of oil in a pan and then spoon in burger sized patties [1.5cm thick) and fry in the pan like a pancake (turning at halfway).
3. Finally you could try and oven bake them. Maybe heat a tray with some oil in a very hot oven and slap them in to get the outside done (turn once) then turn down and cook for a few more minutes (I haven't tried this method).

On all the above methods the trick is to get a crispy outer and to cook the batter mix (ESP THE ONIONS) into the centre so getting the heat right is essential (practice makes perfect). The onions will need at least 4  mins so try and get your heat so that the bahjees can cook for that long without burning on the outside.

Serve with yoghurt mint dip (yoghurt mixed with a bit of the same sort of mint sauce) and salad.