twig boy cooks – vegan onion bhajis
Vegan onion bhajis are a great side dish to any fantastic curry, vegan or not. They are cheap, incredibly easy to make and can be adjusted simply to suit the tastes of anyone. Well, almost anyone.
Ingredients. Makes 6. Preparation time 5 minutes. Cooking time – 10 minutes
2 medium onions
1/2 tsp cumin powder
1 tsp cumin seeds
1 tsp turmeric
1/2 tsp baking powder
100g gram flour
splash of water
the juice of half a lemon
1 red or green chilli, finely chopped and deseeded
1 small bunch of coriander, finely chopped (optional)
oil for shallow frying
ONE. Peel and finely slice your onions. Put them to one side. Next, take a large mixing bowl and add all of your dry ingredients, chilli and coriander. Stir them. Then add your lemon juice and (slowly) the water. You want to make a fairly thick batter.
TWO. When you have achieved your optimum thickness, pile in the sliced onion and tumble them all together. You can use your (clean) hands if you like. I tend to just use a spoon tho. If you want to be bold here, try a fingertip of batter. It’s much easier to adjust the tastes of the bhaji at this stage whilst you can, rather than after cooking when you, er, can’t.
THREE. Add your oil to a small-medium wok or frying pan. You probably want about a half inch of oil in your vessel. Heat it over a medium heat. Take your favourite tablespoon and scoop some of your delicious bhaji mixture on to it. Then carefully ‘plop’ it into the oil. It will sizzle. Let it sizzle for about 4-5 minutes, then flip it over and repeat the process. When they are cooked, remove them from the oil with a holey spoon and let them drain on kitchen paper. Serve asap with a (soy) yoghurt and mint dip, mango chutney, tamarind dip, lime pickle or that other one you sometimes get on pickle trays that no-one knows the name of.