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Onion bhajji

February 23, 2011

Ingredients (serves four):
Bhajji
2 large white onions
2 cups of gram flour (also called chickpea or garbanzo flour, which is available at any good market)
1 tsp chili powder
1/4 tsp turmeric
1/4 tsp salt
1/4 tsp sugar
3/4 cup water
Vegetable oil for deep-frying

Dip
2 large bunches of cilantro (stalks and leaves)
5 green chilies
2 limes (juice and zest)
4 cloves garlic
2 inches fresh ginger
5 tbsp yogurt (low-fat is fine)
1/4 tsp salt
1/4 tsp sugar

Instructions:
1 – Cut the onions into half-inch chunks.
2 – Sift the flour into a mixing bowl.
3 – Add the dry spices, salt and sugar to the flour and combine well.
4 – Add the water gradually, stirring to make a thick batter similar to heavy cream in consistency. If the batter is too thick, add more water; if it is too thin, sift in a little more flour until you get the desired result.
5 – Add the onion chunks to the batter, cover the bowl with plastic wrap and chill for one hour.
6 – While the batter is chilling, place all the ingredients for the dip in a large blender and blitz to a smooth puree.
7 – Heat vegetable oil in a deep-sided pan. To check if the temperature is correct for deep-frying, drizzle a little of the batter into the oil. If it sizzles and rises to the surface, it is ready for cooking.
8 – Take one or two chunks of the batter-covered onion and drop them into the oil carefully, as they will begin to spit as they cook.
9 – Do not add too many onions to the oil at one time, as this will reduce the temperature of the oil and result in soggy bhajjis.
10 – Cook each bhajji until it is golden brown, then remove and drain on kitchen towel.
11 – Sprinkle with salt and serve with the delicious hot and sour cilantro-and-chili sauce.

Now if you don’t know what’s a cilantro, see below.. (:

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