Crispy Onion Bhajis with Grated Mango Chutney
Pan fried and similar to a fritter, these pop-in-your-mouth treats are simple to make and well worth the effort. Indian seasonings add a punch of flavor – and they are Vegan and Gluten-Free!
Bhajis are crispy little fritters – mine are pan-fried, not deep fried. Little morsels packed with flavor and spice!
Make the Grated Mango Chutney ahead of time (see recipe.)
Slice onions about 1/4″ thick. Measure 2 1/2 cups for this recipe.
Chop 1/4 of this amount to a small 1/4″ dice (this helps the Bhajis stay together.)
In a medium-large bowl add both flours, baking powder and dry seasonings: turmeric, garam masala, coriander and curry powder.
Mix well to combine. Add fresh seasoning ingredients: jalapeño, ginger and garlic, stir in.
Add 1/2 cup plus 3T. water and lemon juice.
Stir up to make a batter.
Add onions; chopped and sliced and mix well.
Add 3/4 cup neutral safflower oil a 9″ skillet.
Warm on medium heat until 350 degrees.
Hint: if Bhajis cook too quickly, turn down the heat a bit; cooking to slowly (not browning) turn heat up a bit.
Scoop Bhaji mixture with a rounded tablespoon, add to the oil – press down slightly, this insures will cook through properly.
Turn over when golden underneath until done – a deep golden all over and cooked through (test by cutting into one.)
If in doubt of not being cooked though – turn heat down a bit, keep in oil turning often.
Repeat, cooking about 8 at a time. Transfer to a baking pan or large plate lined with paper towels.
Eat immediately while they are crispy.
I have found they can be reheated in a moderate oven sufficiently.
These freeze well, store in an airtight container for up to 2 months. Defrost slightly and reheat in a 350 degree oven.
Serve Bhajis with lemon wedges and Grated Mango Chutney (see recipe.) Garnish with chopped parsley or cilantro if desired.
Wonderful as an appetizer, side dish or snack. Gluten-Free and Vegan.
See BLOG for many more photos and instructions.
This recipe may not be reproduced without the consent of its author, Karen Sheer