From Derek &
Rhian Jones - Wales
(Makes 20 - 25)
Sieve the gram flour, salt & curry powder into a large mixing bowl
and add the caraway seeds.
- 12 oz gram (Chick Pea) flour
- 1 - 2 teaspoons salt
- 3 tablespoons curry powder
- 1 tablespoon of caraway seed
- 3 - 4lb onions
- Vegetable Oil for Deep Fat Frying
Mix well, Make a well in the centre and add 1 pint of water.
Mix with a wooden spoon into a thick batter.
Leave to stand whilst preparing the onions.
Peel the onions and cut them into quarters.
Slice them thinly.
Add the onions to the batter and mix until they are all well coated
with the batter.
Heat a deep fat fryer to 190 degrees C.
With two round dessert spoons form balls with the onion mixture
and drop them into the oil until the pan is full.
After 1 minute use a slotted stainless spoon to make sure that the
bhajees are not sticking to the bottom.
Continue to fry until the bhajees are a deep golden brown, turning
Remove the bhajees from the oil, shaking off excess oil.
Repeat until all the mixture has been used up.
Best served immediately, crisp & fresh or they can be reheated
in the oven, under the grill or in a microwave.
If they are reheated in a microwave they will lose their crispness
but will still be delicious.
You can use your favourite curry powder, Madras seems to be a good
Use less or more according to taste.
Serve with a vegetable curry and rice or as part of a buffet.
They can also be eaten as a hot or cold snack.