Pea Flour Onion Bhaji

Ingredients

• 2 medium red onions
• 75g Plant S Yellow Pea Flour
• 1 tsp turmeric powder
• 1 tsp finely chopped garlic
• 1 tsp cumin powder
• ½ tsp paprika
• ½ tsp chopped ginger
• 1 tsp chopped coriander
• 90ml water (adjust as needed)

Method

Prepare the Onions

• Peel and chop the red onions in half.
• Slice them finely into thin half-moon crescents.

 Prepare the Batter

• In a large mixing bowl, combine all the batter ingredients.
• Gradually pour in 90ml of water while whisking the contents of the bowl.
• Mix until the batter is smooth, thick, and slightly gloopy.
• If the batter feels too stiff, add a splash more water.

 Combine

• Tip the chopped red onions into the batter.
• Mix well until the onions are fully coated.

 Shape the Bhajis

• Prepare an oven tray or large chopping board.
• Scoop out 2-inch balls of the bhaji mixture and shape them into rough patties using your hands.
• Each patty should be about 4–5 cm in width.
• Repeat until all the batter is used, forming as many bhajis as needed.

 Fry the Bhajis

• Heat oil in a large, heavy-based pan (e.g., Dutch oven or Le Creuset pot) over medium-high heat. Be sure to use enough oil to cover half the thickness of the bhajis—this is typically 200–400ml, depending on the size of your pan.
• To check if the oil is hot enough, drop in an excess onion slice or a small piece of batter.
• If it sizzles and starts to crisp, the oil is ready.
• Using a metal spatula, place 4–5 bhajis into the pan at a time.
• Fry for around 3 minutes, or until the underside becomes crisp and golden brown.
• Flip the bhajis and fry the other side for another 3 minutes, ensuring they are evenly cooked and golden brown.

 Drain and Serve

• Once cooked, remove each batch of bhajis from the pan and place them onto a tray lined with kitchen towel or paper.
• Salt the bhajis immediately while hot.
• Repeat the frying process for the remaining batches.
• Serve hot with chutney or yoghurt dip and enjoy!