Onion Bhaji

Ingredients

• 2 medium onions
• 1 full packet of Roosma Onion Bhaji mix
• 250ml water
• Oil for frying

Method

1. Slice the onions thinly, they don’t need to be perfect, just get them thin so they cook quickly and evenly.
2. Tip the onions into a bowl, add the Roosma Onion Bhaji mix, and gradually pour in the water. Mix until you have a thick batter that coats the onions. Let it rest for 5-10 minutes.
3. Heat oil in a deep pan to around 170°C (a small drop of batter should sizzle and rise to the surface).
4. Using a spoon, carefully drop small portions of the mixture into the hot oil. Cook in batches, don’t overcrowd the pan.
5. Fry until golden and crispy, turning occasionally for even colour.
6. Remove and drain on kitchen paper.
7. Serve straight away with your favourite chutney or yogurt dip.

Tips

Letting the batter rest before frying allows the spices to bloom and helps the bhajis hold together better. Keep the oil at a consistent temperature for the crispiest results.