Onion Bhajis

Serves 4  |  Prep Time: 20 min  |  Cook Time: 12 min  |  Rest Time: 1 hour

Onion bhajis are delicious fritter-style snacks originally from India, and these are my version.
They’re great for gatherings. Just prepare the dough in advance and fry up these bite-size por-
tions when guests arrive. They are best served with spicy sweet-and-sour sauce, like my spicy
red pepper sauce.

Bhajis: For the Bhajis:

6 onions (1½ lb/675 g), minced
1 cup (120 g) chickpea flour
½ cup (60 g) all-purpose flour
6 tablespoons (90 mL) water
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon turmeric
½ teaspoon red pepper flakes
Black pepper, to taste
Spicy Red Pepper Sauce:
½ cup (100 g) cane sugar
½ cup (125 mL) water
1 tablespoon rice vinegar
1 tablespoon tomato paste
1 clove garlic, minced
¼ teaspoon red pepper flakes
1 tablespoon cornstarch
1 tablespoon water
Vegetable oil, for frying
1. In a large bowl, combine all the ingredients.
2. Let the batter rest for 1 hour in the fridge.
For the Spicy Red Pepper Sauce:
3. In a saucepan, combine the sugar, water, rice vinegar, tomato paste,
garlic, and red pepper flakes. Bring to a boil, lower the heat, and
simmer for 10 minutes.
4. In a small bowl, combine the cornstarch with the water.
5. Add the cornstarch mixture to the saucepan and stir to combine.
6. Bring to a boil while stirring constantly. Keep cooking for 1 minute.
7. Remove from the heat and set aside at room temperature.
To Serve:
8. In a large pot or deep fryer, add enough oil to cover the bhajis and
heat the oil to 350°F (180°C).
9. Drop 1 spoonful of the bhaji mixture into the oil at a time, making
sure the bhajis are not touching each other or overcrowded.
10. Fry the bhajis in batches for 2 to 3 minutes, then turn them and keep
cooking for 2 minutes more or until golden brown.
11. Serve with the spicy red pepper sauce.

66   .  Appetizers and Sides

Cyr_9780525611462_all_4p_r1.indd 66-67 4/6/21 8:27 AM