Unlike
Chinese food, which is usually quite simple to cook, using just a few
ingredients, Indian cooking can be quite difficult. Unlike Chinese
food, Indian food can have lots of ingredients, and if some are omitted,
you can tell.
Having
said this, onion bhajis are quite easy to cook, I got this recipe from
the wife of a friend, whose family actually owned a restaurant.
3 oz chick-pea flour
(gram flour) Sifted.
1 Tablespoon of
vegetable oil plus extra for frying.
1 Teaspoon of ground
coriander.
1 Teaspoon of cumin.
2 Fresh green chillies
finely chopped.
Half a cup of warm water.
2 Onions finely chopped.
Put all ingredients
except the onions in a blender and blend to a smooth paste. Put the
batter in a bowl and cover and leave for 30 mins, then stir in the
onions.
Fill a pan half full with
veg oil and heat until you can fry a cube of bread after 30 seconds
in it.
Then use a table spoon to
drop in the mixture but don't over fill. Cook for about 5-6 minutes
then remove and place on kitchen paper.
These
are best eaten fresh from the pan as they are quite crispy. I serve
them with Greek yoghurt which I have blended with fresh coriander.
Buon
Appitito!
