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Wild Garlic Onion Bhajis decorated with wild garlic flowers
Wild Garlic Onion Bhajis

The humble onion bhaji has been transformed by adding ribbons of wild garlic into the batter.

Course: Side Dish
Cuisine: Indian
Keyword: beer, chickpea flour, cumin seeds, curry powder, gram flour, ground coriander, ground cumin, onion, salt, wild garlic
Servings: 16 bhajis
Author: Emma Walton
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
  1. Mix together the chickpea flour and spices in a bowl.

  2. Rinse the wild garlic leaves and pat dry.

  3. Thinly slice the wild garlic and the onions and add them to the spiced chickpea flour mix.

  4. Toss the wild garlic ribbons and the sliced onion to ensure they are well coated.

  5. 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.

  6. Cover the bottom of a heavy bottomed sauce pan or frying pan with 1-2cm of oil.

  7. 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.

  8. 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.

  9. Let the first batch of bhajis cook for 4-5 minutes or until they are golden brown.

  10. Carefully turn the bhajis over and cook for another 4-5 minutes until golden.

  11. Remove the bhajis from the oil once cooked and drain on kitchen paper.

  12. Repeat the process until you've used all of the mix.

  13. Serve while still hot.

Recipe 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.