Onion Bhaji

submitted by amanda
from US

2 onions
1/2 tsp. cumin, ground
1 egg; beaten
1 portion cayenne
1 1/2 cups chick pea flour; besan
2 tbs. cilantro, fresh; chopped
1 cup cold water, approx.

Make sure vegetable oil is heated to 350F before adding food (bread cube
browns in 15 seconds) or test with deep fry thermometer. Too cool oil
makes everything limp and greasy. Drain on a rack or paper towel before
serving. A wok makes an excellent deep fryer. Cut onion in half and slice
about 1/4 inch thick. Beat together egg, flour and enough water to make a
batter as thick as whipping cream. Beat in spices. Let rest 15 minutes.
Stir onions into mixture and let sit 5 minutes. Heat about 1 inch oil in
skillet on high heat. when very hot, drop a small mound of onion rings
into oil. Press down slightly with spatula. Fry on one side until crisp
and brown, turn over and fry second side. Remove bhajis as they cook.
Keep warm in 200F oven. Pile on platter with mango chutney. Serves 3-4.

http://www.simpleinternet.com/recipes/
International Recipes OnLine
On-Line Culinary Discussion at Food.Chat:
http://www.simpleinternet.com/foodchat/

--
Rec.food.recipes is moderated by Patricia D Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/