How to make Onion Bhaji Indian Restaurant Style | Make Onion Pakoda at home | Onion fritters


Hi I’m Josh and today I’m going to show you how to make Indian takeaway and restaurant quality Onion Bhaji. To make six to eight Onion Bhajis you need 1 large onion, cut into half and sliced thinly. 150g of gram flour, 2 cloves of grated garlic, 1 whisked egg, 2 tbsp of mixed powder or curry powder, 1 tbsp Pataks Kashmiri paste (optional), 1/2 tsp salt, 1/4 tsp fennel seeds, 1 tsp cumin seeds, 1 tsp fenugreek leaves 1/2 tsp ofsugar and 1/4 of a tsp of chili powder (optional) To begin, sift
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the flour into a mixing bowl then stir in just enough cold water to make it the consistency of double cream. Stir in the spices to make a smooth paste. Stir in the onions so they are well coated. The mixture is sticky so get a bowl or cup of cold water next to the hob to wet your fingers and a plate lined with kitchen paper to drain the Bhajis. Heat the oil in a fryer to 180c or fill a large pan 1/3 full with oil and then heat. Wet your hands and pick up about a tablespoon sized amount of the mixture with your fingers (I use latex gloves as I find it doesn’t stick it to them that way). Drop carefully into the oil but do not overcrowd the pan. Stir gently to stop them sticking. Cook for about three to four minutes turning occasionally until crisp and golden then drain on the paper. please remember to like and subscribe and check out this and other recipes on my website at thecurrykid.co.uk

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