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Simon Majumdar's Onion Fritters Recipe

Onion “Fritters”

  By Chef Jet

June 15, 2017

Simon Majumdar's Onion Fritters Recipe


Onion Bhaji

1Sift the flour into a mixing bowl.

2Add the dry spices, salt and sugar to the flour and combine well.

3Add the water gradually, stirring to make a thick batter similar to heavy cream in consistency. If the batter is too thick add more water. If it is too thin, sift in a little more flour until you get the desired result.

4Add the onion slices to the batter & cover the bowl with plastic wrap.

5Chill for one hour.

6Heat vegetable oil in a deep sided pan. To check the temperature is correct for deep frying, drizzle a little of the batter into the oil. If it sizzles and rises to the surface, it is ready for cooking.

7Take one handful of the batter covered onion and drop them into the oil, taking care as they will begin to spit as they cook.

8Do not add too many onions to the batter at one time as this will reduce the temperature of the oil and make the end result soggy.

9Cook each bhaji until it is golden brown, then remove and drain on kitchen towel.

10Sprinkle with salt and serve with slices of lime or lemon.

Dipping Sauce

1Peel, Mix, Blend & Enjoy!


Onion Bhaji

2 large white onions, sliced thinly

2 cups gram flour (also called chickpea or garlic flour, available at any food market)

1 tsp chili powder

1/4 tsp tumeric

1/4 tsp salt

1/4 tsp sugar

3 cup water

vegetable oil for deep frying

Dipping Sauce

2 large bunches of fresh cilantro (stalks and leaves)

2 large bunches of fresh mint (leaves removed from stalks)

5 green chilies

2 limes, juice and zest

4 cloves garlic

2 inches fresh ginger

5 tbsp yogurt (low fat is fine)

1/4 tsp salt

1/4 tsp sugar