Recipe - Onion Bhaji

2 Onions
1 Egg; beaten
1 One half cup Chick pea flour; besan OR
Three fourths cup all purpose flour &
Three fourths cup whole wheat flour
1 cup Cold water, approx.
One half teaspoon Cumin, ground
1 pn Cayenne
2 tablespoon Cilantro, fresh; chopped

"These hors d'oeuvres are easy to make and can be shallow or deep fried.
Find chick pea flour (besan) at an Indian grocery store." "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 One fourth 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: 34

SOURCE: Lucy Waverman's Fresh & fresh column in the Toronto Sun, Sept 22/93
posted by Anne MacLellan

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini