Wild Garlic Onion Bhajis
The humble onion bhaji has been transformed by adding ribbons of wild garlic into the batter.
Servings: 16 bhajis
Ingredients
- 100 grams chickpea flour also known as gram flour
- 3 tsp ground coriander
- 1/2 tsp ground cumin
- 1 tsp cumin seeds
- 1 tsp salt
- 1.5 tbsp medium curry powder
- 1 handful wild garlic leaves
- 1 large white onion
- 100-150 millilitres beer or water
- oil for frying
Instructions
- Mix together the chickpea flour and spices in a bowl.
- Rinse the wild garlic leaves and pat dry.
- Thinly slice the wild garlic and the onions and add them to the spiced chickpea flour mix.
- Toss the wild garlic ribbons and the sliced onion to ensure they are well coated.
- Slowly add the first 100ml of the beer (or water) and stir until a smooth, thick, sticky batter has formed around the wild garlic and onions. You may not need the extra 50ml of beer - use as required.
- Cover the bottom of a heavy bottomed sauce pan or frying pan with 1-2cm of oil.
- Heat the oil to roughly 165C. You can test that the oil is ready by dropping a small amount of batter into the oil - it should bubble immediately.
- Scoop up roughly 1 heaped tbsp of the onion bhaji mix and carefully spoon into the oil. Repeat with a few more spoonfuls, being careful not to overcrowd the pan.
- Let the first batch of bhajis cook for 4-5 minutes or until they are golden brown.
- Carefully turn the bhajis over and cook for another 4-5 minutes until golden.
- Remove the bhajis from the oil once cooked and drain on kitchen paper.
- Repeat the process until you've used all of the mix.
- Serve while still hot.
Notes
If you want to make the bhajis ahead of time, allow to cool completely and keep covered until required. Reheat in an oven for 15-20 minutes at 180C or until piping hot.