Onion bhajis with curry dip

Name: Onion bhajis with curry dip
Cook time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tbsp oil; 1 tsp grated ginger; 2 cloves, crushed garlic; 425g tinned, crushed tomatoes; ¼ tsp ground turmeric; ½ tsp chilli powder; 1½ tsp ground cumin; 1 tsp ground coriander; 1½ tbsp garam masala; 250ml (1 cup) cream; chopped leaves, to serve coriander

June 5, 2018

easyTime:< 30 minsServes:4

These bhajis get their distinctive taste and colour from nutty-tasting, yellow besan flour and turmeric. They also contain asafoetida, a dried resin whose pungent aroma has earned it the name 'devil's dung'. It is widely used in india, to flavour a dish and for its medicinal properties.

Ingredients

2 tbsp oil
1 tsp grated ginger
2 cloves, crushed garlic
425g tinned, crushed tomatoes
¼ tsp ground turmeric
½ tsp chilli powder
1½ tsp ground cumin
1 tsp ground coriander
1½ tbsp garam masala
250ml (1 cup) cream
chopped leaves, to serve coriander

Bhajis

125g (1¼ cups) besan (chickpea flour)
¼ tsp ground turmeric
½ tsp chilli powder
¼ tsp asafoetida
1 onion, thinly sliced
oil, for deep-frying

Method

Step 1
Heat the oil in a frying pan, add the ginger and garlic, and cook for 2 minutes, or until fragrant. Add the tomato, turmeric, chilli powder, cumin, coriander and 250ml (1 cup) water. Bring to the boil, then reduce the heat and simmer for 5 minutes, or until thickened slightly. Add the garam masala, stir in the cream and simmer for 1 to 2 minutes. Remove from heat.
Step 2
To make the bhajis, combine the besan, turmeric, chilli powder and asafoetida with 125ml (½ cup) water, and salt to taste. Whisk to make a smooth batter, then stir in the onion.
Step 3
Fill a deep heavy-based saucepan one-third full of oil and heat to 160C, or until a cube of bread dropped into the oil browns in 30 seconds. Add spoonfuls of the onion mixture in batches and cook for 1 to 2 minutes, or until golden brown all over, then drain on paper towel. Pour the sauce over the bhajis and garnish with the coriander leaves.