Spicy onion bhajis

Spicy onion bhajis

Boje

By
From
Lisbon
Makes
12 bhajis
Photographer
Steven Joyce

Given the Portuguese love of coriander (cilantro), onion and chilli heat, it’s easy to see why snacks like these crispy, spicy bhajis have a place in Lisbon’s culinary heart.

Ingredients

Quantity Ingredient
1 large onion, very thinly sliced
3 tablespoons finely chopped coriander leaves
1/2 red or green chilli, seeds and ribs removed
1 teaspoon freshly squeezed lime juice
45g rice flour
70g chickpea flour
1 teaspoon turmeric
pinch salt
1 tablespoon vegetable oil, plus more for cooking
100ml cold water
Goan green coconut chutney, to serve

Method

  1. Mix together the onions, coriander, chilli and lime juice in a bowl. In a separate bowl, mix the flours, turmeric and salt, then add 1 tablespoon of the oil. Slowly add the water until you have a batter about as thick as double (heavy) cream.
  2. Add the onion mixture to the batter and stir to throughly coat.
  3. To cook the bhajis, fill a deep saucepan with about 6 cm of vegetable oil and set over a medium heat. The oil is ready to use when it reaches 175ºC on a pan thermometer, or when a cube of day-old bread, dropped into the oil, fizzes and browns in 30 seconds.
  4. Use a spoon to scoop bundles of the battered onions into the hot oil. Cook for 30 seconds–1 minute, 2 or 3 at a time, until crisp and golden brown. Remove from the oil with a slotted spoon, drain on paper towel and keep warm while you cook the rest.
  5. Serve with the Goan green coconut chutney on page 59.
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