ONION BHAJI delectable restaurant's favourite starter/snack
INGREDIENTS:
4 onions, halved then finely sliced
1/4 red pepper, finely sliced
1/4 yellow pepper, finely sliced
1/2 potato, peeled and cut into thin strips
2 tbsp finely chopped coriander
2 tbsp split red polished lentils
2 tsp ginger paste
2 tsp garlic paste
1/2 tsp fennel seeds
1/2 tsp curry power
1/2 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp ground cumin
Pinch of garam masala
Pinch of chilli powder
1/2 tsp dried fenugreek leaves
1/2 tsp salt or to your taste
2- 3 eggs
200g besan (chick pea flour)
Oil for deep frying
METHOD:
1. Soak the lentils in water for 1- 2 hours
2. Slice the vegetables finely and cut the potato into strips.
3. In a large bowl combine all the ingredients (except eggs, chick pea flour and oil, drain the water of the chick pea add and mix well.
4. Crack the eggs add to the mixture then mix
5. Add the chick pea flour then mix lightly
6. Take a handful of the mixture and shape into medium balls you may use both of your hands, drop the balls one by one into pre heated medium hot oil and fry for approximately 3 minutes or until golden and done, if need to be turn the heat down.
7. Continue to make all the onoion balls like this keeping a bowl of water near by rinse you hands in between making the balls in that way it will prevent your hand being sticking. Fry all the balls in few batches.
8. If the balls are not quite done inside losen them by gently pressing with the spoon and fry for further 20 seconds to a minute.
9. If you wish you can make all the onion balls one by one and place them on to a try in single layer then drop them into hot oil one by one and fry.
10. Serve hot with fresh crispy salad and mint yogurt sauce.
10. If you happen to make too many onion bhajis freeze them which should last up a week and to retain the crispyness refry them. For longer lasting deep freeze them.