Bhaji #4 – An Update

Still experimenting!  

I think this might be my best effort yet.

Going for crisp. Hence the rice flour.

I have mentioned before I hate mixing weights and volumes in a recipe, especially when they are hard to translate, so I worked it out for you.

I read in another person’s recipe on the net that the flavour of bhaji is improved by allowing the raw cut onions to “sweat” into the mixture for a while.  So I rose at 0500 this morning to prepare these in advance.   I cooked a few at lunch time to check them out and found them to be satisfactory.   The guests should appreciate them tonight.  This recipe is actually  easier and less elaborate than my  earlier efforts, and and in my opinion an improvement. Hence the new entry.   In Fiji I had a really nice tamarind sauce that I have been trying to reproduce.  Not there yet, but this one is pretty good.

Bhaji and tamarind dip

Onion Bhaji


  • 100g besan (chickpea flour) (15 Tblsp)
  • 50 g rice flour  (5 Tblsp)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 onions  (tennis ball size)
  • 2 long  chillies, split, seeded and finely chopped (or more to taste)
  • 2 eggs, beaten
  • 1 tsp garam masala
  • 1 tsp cumin
  • 1 tsp turmeric
  • Small bunch chopped coriander leaves
  • ½ tsp  chilli  pwd
  • 1 tsp   salt
  • 50ml cold water with a splash of Angostura Bitters and a dash of Worcestershire Sauce
  • Ghee or vegetable oil for cooking


  1. Put the 2 flours, chillies, garam masala, chilli powder and salt in a large mixing bowl and mix well
  2. Peel, halve  and slice the onions,
  3.  Add the onions to the flour, mix in the coriander leaves and turmeric.
  4. Stir the beaten egg and water into the onion mixture.  It should coat the onions thoroughly with a thick sticky batter.  Add a little more water if necessary .
  5. Leave to stand
  6. Heat the oil to 170°C. Add the mixture by the  spoonful  and cook 3 minutes or so, turning them  until evenly golden brown and crisp.
  7. Remove with a  slotted spoon or tongs and drain  on kitchen paper.
  8. Serve warm with tamarind sauce, or chutneys and dips .

Tamarind Dipping Sauce

Soak half a cup of tamarind pulp in a cup of boiling water. Stir well and let stand a while.

Strain and add three tablespoons of palm or brown sugar, a teaspoon of salt, a splash of lime juice, and a dash of bitters.

Cool in the fridge.


About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
This entry was posted in curry, Indian, sauce, Uncategorized, vegetables, Vegetarian and tagged , , , , , , , , , . Bookmark the permalink.

3 Responses to Bhaji #4 – An Update

  1. Alan says:


    100g besan (chickpea flour) (15 Tblsp)!

  2. Pilgrim33 says:

    Have you tried chickpea flour?
    I used it for double fried pork(S & S that is) and it was like nothing I have ever tried.

  3. Pilgrim33 says:

    O.K. Printed out .

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