Recipe: Onion and Fennel Bhaji

Not long ago I was lucky enough to have been invited to take part in an Indian Street Food Cookery Class at Jenius Social where I learned to make several recipes which were totally new to me!

Spiced Vegetable Biryani, Mogul Chicken (aubergine for me as I am vegan) Curry, Indian flatbread, Cucumber and Mint Raita and the classic dish Onion Bhaji which was jazzed up with the introduction of fennel and I’m going to share the recipe for the Bhaji with you today.

Onion Bhaji is a spicy, crunchy snack or entree like a fritter, originating from the Indian subcontinent and can be found for sale in street-side stalls, especially in tapris (on streets) and dhabas (on highways).

They are usually served with a side of salad and slice of lemon, or with mango chutney, and are traditionally made to a mild taste but can be personalised with different spices for personal taste.

This recipe is surprisingly quick and easy to make! At the cookery class my bhaji came out a bit like space invader which I think was due to not using egg (I am vegan), however, the other attendees made nice neat ones.

I hope you enjoy!

Ingredients:

• 3 large white onions
• 1⁄2 tablespoon fennel seeds
• 4 tablespoons gram (chickpea) flour
• 1 tablespoon turmeric
• 1⁄2 tablespoon cumin seeds
• 2 eggs
• 1 tablespoon salt

Method:

1. Finely slice onions and add salt, leave to draw out the moisture for as long as you can before rinsing off the salt.
2. Crush the fennel and cumin seeds.
3. Add your 2 egg yolks, flour, turmeric into your bowl sliced onions and use your fingers to combine the mix.
4. Use your hands to roll the mix into golf ball sized balls.
5. Gently drop the bhaji into vegetable oil and deep fry at 170°C until golden brown.
6. Drain off any access oil and serve as a snack or as a side dish.