Ingredients
Onion Bhajee
- 125 grams yellow split peas
- 1 clove garlic
- Small bunch of coriander (so you have about 1 tablespoon when chopped)
- 2 medium onions (approx 150 – 180 g) peeled and halved
- 1 tablespoon natural yogurt
- 2 tablespoons vinegar
- tablespoon water
- 1/2 teaspoon aromatic salt (see my other recipes)
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 tablespoon mild curry paste (see my other recipes)
- Vegetable oil for deep frying
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Mill split peas for 1 minute speed 9. Set aside (you now have Gram flour)
Place coriander and garlic in TM bowl and chop for 2 seconds on speed 7
Add onions and chop for 2 seconds on speed 4.5 You may then want to chop for a further 2 seconds. They should resemble a sliced onion look, you will want to retain some texture rather than just a chopped onion. Set aside
Place gram flour, yogurt, water and vinegar in bowl and mix for 5 seconds on speed 5
Add mild curry paste, cumin seeds, garam masala and aromatic salt.
Mix for 5 seconds speed 5
Return onion mixture to the batter and mix for 3 seconds, speed 3 in reverse
Heat oil in a wok to 190 degrees c. To test put in teaspoon of batter. It will splutter but float more or less at once
Place a teaspoon of the mixture into the oil. You should be able to cook 4 – 6 at a time. Fry turning once until golden brown
Remove from oil with a slotted spoon and pat with kitchen paper to remove excess oil
Onion Bhajee
Tip
I found making smaller ones made it easier to cook the mixture all the way through.
Recipe converted by Nicky Parsons from Sainsburys Curry book by Pat Chapman
Thermomix Model
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Recipe is created forTM 31
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