Credit to Kevin.
You might not have thought about knocking up a batch of home made onion bhajis, but it is worth a try, once in your life.
For a chilled evening why not make this snack, perfect for a Sunday night (other nights are also available), you will need:
A shallow frying pan.
1 large White onion, slice
1 medium Red onion, sliced
1 large Mild red chilli, sliced
1 medium Carrot, grated
1 Tspn Cumin seeds
1 Tspn Turmeric
1 Twist Black pepper
1-2 Twists Salt
½ cm Light olive oil
100g Plain flour
100cl Cold water
1. Mix all the ingredients in a bowl, except the flour, stir, leave for 30 minutes.
2. Strain some of the water into the flour and mix to a light batter, keep mixing until you have a thick creamy texture, add in the other ingredients – keeping a firm but not stiff texture. Leave for another 30 minutes.
3. Heat the frying pan, add approximately ½ cm oil and heat until very hot, but not smoking. Stir the mixture and carefully spoon the mixture with a table spoon into the oil, cook for around 5 minutes, turn over, and cook again until golden brown. For more regular shapes you can use a ring.
4. Remove to drain on a plate with kitchen paper. The onions should be crisp and light around the edges and light in the middle. If not, tweak the texture of the batter and/or the temperature of the oil.
5. We ate ours with baby plum tomatoes and red pepper salad.