Ingredients
-
2
-
1/2
-
2/3
-
1
-
1/2
-
1/2
-
1
-
1
-
-
-
-
-
-
-
Directions
Onion Bhaji, An accompaniment for Indian dishes It’s sort of the Indian equivalent of onion rings It’s deep fried, and doesn’t sit well for long, so it’s important to sequence cooking it so it comes out of the fryer and goes onto the plate As with any recipe I submit, the ingredient quantities are a baseline, not exact, and I recommend you adjust them to your taste and type , Easy to prepare and very good I did think the vinegar taste a little strong, but my husband loved them Actually, I loved them, very more-ish, and will definitely make them again, just saying, you can taste the vinegar 🙂 Thank you, much enjoyed, made for PAC Spring 2013
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Steps
|
1
Done
|
Peel the Onions and Slice Them So They Form Rings. Slices Should Be as Thin as Possible (1/8 to 3/16"). Cut the Rings to Form Strands About 1-2" Long. |
|
2
Done
|
Put Onion in a Large Mixing Bowl, Add Spices and Salt and Mix Thoroughlly. Put About Half of the Vinegar in and Gradually Stir in the Flour Until It Is Possible to Form 1 1/2 to 2" Balls With the Mixture. Use Flour and Remaining Vinegar to Adjust Consistency. |
|
3
Done
|
Heat the Oil in a Suitable Deep Fryer or Pan (careful to Avoid Overflow When Placing Food in the Oil. Also Have a Large Water-Soaked Towel Nearby in Case of Spillage Onto the Burner). Heat to 350f. |
|
4
Done
|
Form the Onion/Flour Mixture Into 1 1/2 to 2" Balls and Carefully Place Them in the Oil Using a Metal Spoon or Suitable Tool. Only Fry Enough at One Time Such That They Don't Stick to Eachother. Fry to Dark Golden Brown. |
|
5
Done
|
Remove Cooked Bhajis from Oil and Drain as With Other Fried Foods. Serve on Absorbent Towel to Soak Up Excess Oil. |
