Onion Bhajis are a great starter for an Indian feast or themed night. They are ideally served with some yoghurt or cream cheese-based dipping sauce.
You will need:
– 3 onions, cut into 5mm slices and layers separated
– 2 eggs
– 120g flour (the original recipe calls for plain flour, I used barley flour. The more authentic type to use is gram flour.)
– 1 tspn ground coriander
– 1 tspn cumin seeds
– vegetable oil if frying, spray oil if baking or airfrying
The ingredient list didn’t include any salt but the end result was slightly bland in my opinion. My suggestion is to up the spices and/or add a pinch of salt.
Beat the eggs in a large bowl. Add the separated onion rings and mix well. Add the flour and spices and mix until uniformly covering the onion rings.
Form small mounds with a tablespoon, leaving space in between. I tried two methods of cooking these – in batches of 4 for 10 minutes in the airfryer at 180 degrees or on a baking tray covered in foil/baking sheet for about 20 minutes in a 200 degree fan oven. Both resulted in puffed up golden onion bhajis. It’s preferable to use a spray oil in both the airfryer and the oven as they tend to stick to a surface whilst cooking.
¬†I served these with a cream cheese, harissa and fresh coriander dipping sauce.