Denise says:

Onion bhaji are a spicy Indian snack. They are popular as a starter in Indian restaurants and are normally served with a selection of chutneys or raita. Raita is a yogurt mixed with fresh mint, dried cumin and fresh coriander. My favourite chutney is mango and the supermarkets now stock quite a variety. Buy a few and then use any left overs with cheese or add to Coronation chicken. Like all recipes and in particular Indian, the level of heat or spice is all to personal taste, so adjust to your palate; as they say ‘some like it hot’!

You can vary the size of these bhajis and make them small and serve them as canapés with drinks.
They can be made in advance and stored for 1 day and reheated in the oven at 200C/ 400F/ Gas mark 6 for 10 minutes.

Preparation Time: 25 minutes
Cooking Time: 15 minutes
Makes: Approx 18 balls

Ingredients:

5 onions, peeled
2 tablespoons coriander seeds – roughly crushed
2 tablespoons cumin seeds
2 teaspoons chili flakes
250g plain flour
4 egg whites
Salt and freshly ground black pepper
5 tablespoons baking powder
vegetable oil, for deep-frying

Method

1)Finely chop half the onion and slice the remaining half.
2)Stir in the other ingredients bind together.
3)Divide the mixtures into 18 - 20 balls.
4)Heat the oil until hot and deep-fry in batches until crisp and golden.
5)Transfer to a plate lined with absorbent paper.
6)Pre-heat the oven to 200C to keep warm

To serve the stylish way: Place in a basket or deep bowl. Serve with raita and / or a selection of chutneys.
Tagged in: Dinner Party, Family Cooking, Indian, Onions, Parev, Vegetarian