HOME COOKING: ONION BHAJI & CORIANDER, CHILLI DIPPING SAUCE
Sorry if I have been a little quiet recently, but let me shout out a huge thanks to Hermano Primero for his stalwart efforts to keep everyone entertained.
I have been swamped with work in the last few weeks. I am working on the proposal for a new book, talking TV with lots of different people and, not least concentrating on my regular gig of providing a weekly recipe for www.askmen.com.
I promise to pay more attention to the blog over the next few weeks and can also tell you that there will be lots of posts, in April, as I head out on a ten state US road trip through Washington, Oregon, Idaho, Montana, Minnesota, Nebraska, North Dakota, South Dakota, Kansas and Missouri.
In the meantime, I hope sharing one of my favourite and most well received recipes will keep you occupied
ONION BHAJJI WITH CORIANDER CHILLI DIPPING SAUCE
INGREDIENTS (SERVES 4)
FOR THE BHAJJI
2 Large White Onion
2 Cups of Gram flour (also called Chickpea or Gabanzo Flour, which is available at any good market)
1 Tsp Chilli Powder
¼ Tsp Turmeric
¼ Tsp Salt
¼ Tsp Sugar
¾ Cup Water
Vegetable Oil For Deep Frying.
FOR THE DIP
2 x Large Bunches of fresh corriander(stalks and leaves)
5 x Green Chillies
2 x Limes (Juice and Zest)
4 Cloves Garlic
2 Inches Fresh Ginger
5 Tbs Yoghurt (Low Fat is Fine)
¼ Tsp Salt
¼ Tsp Sugar
Cut the onions into half inch chunks.
Sift the flour into a mixing bowl.
Add the dry spices, salt and sugar to the flour and combine well.
Add 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.
Add the onion chunks to the batter, cover the bowl with plastic wrap and chill for one hour.
While the batter is chilling, place all the ingredients for the dip in a large blender and blitz to a smooth puree.
Heat 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.
Take one of two chunks of the batter covered onion and drop them into the oil, taking care as they will begin to spit as they cook.
Do 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.
Cook each bhaji until it is golden brown, then remove and drain on kitchen towel.
Sprinkle with salt and serve with the delicious hot, sour coriander sauce.