These are delicious fritters, best served with coriander-mint and tangy tamarind date chutney.
Mechanic
Bhajis are a spiced onion fritter bound with egg and gram flour. The potato adds body and absorbs some oil. Keep the batter loose rather than thick: tight batter produces stodgy centres. The salted onions release liquid that wets the batter; if the batter ends up too loose, add the extra flour before anything else. The frying oil does double duty: spent oil is fragrant and makes a good base for curries like Base curry gravy.
Ingredients
- 4 white onions, halved and thinly sliced
- 1 medium potato, julienned
- 2 green chilies, finely sliced (or ½ teaspoon hot chili powder)
- 2 teaspoons kosher salt
- 1 tablespoon curry powder or garam masala
- 1 teaspoon turmeric
- ½ teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon panch phoron (or ½ teaspoon ground fennel + ½ teaspoon ground fenugreek)
- 1 teaspoon dried fenugreek leaves (kasuri methi)
- handful fresh cilantro leaves, roughly chopped
- 2 tablespoons Ginger/garlic paste
- 3 eggs
- 185 g gram (garbanzo bean) flour (~1½ cups), plus up to ½ cup more if needed
Neutral oil for frying.
Method
Combine onion, potato, and chilies in a large bowl. Add spices and salt; mix thoroughly by hand. The salt will draw some moisture from the onion.
Add the ginger/garlic paste and eggs, and mix until the onions are evenly coated. Add gram flour and mix until a rough batter forms: it should hold together when you squeeze a handful, but not be stiff. Add up to 50 g more flour if it feels too loose.
Heat neutral oil to 180°C (350°F) in a wide, heavy pot. Use enough oil to deep-fry.
Form golf-ball-sized fritters with damp hands. Drop in batches without crowding. Fry, turning occasionally, until deep golden brown all over, 4–5 minutes per batch.
Drain on a rack or paper towels.
To serve
With green chutney or tamarind sauce while hot. Also good alongside a simple dal.
Variations
Two-stage fry
The family method. It cooks the centres through without over-browning the outside. Heat the oil to 160°C (320°F). Fry for 4 minutes, lift the fritters out, and poke a hole in the centre of each with a chopstick. Return them to the oil for 2 more minutes, until deep golden, then drain.
Notes
- If the batter is still loose after the extra flour, squeeze a little liquid from the onions before adding the eggs next time.
- Fresh oil is important; old oil can foam aggressively.