Onion Bajias with Date & Tamarind Chutney
- Rice bran oil for deep frying
- 2 large brown onions, sliced into rings or alternatively crushed if round bajias are preferred
- 1 cup besan/chickpea flour
- ½ cup rice flour
- 2 tsp chilli powder
- ½ tsp cumin powder
- ¾ tsp ground coriander
- ¼ tsp gluten free asafoetida powder (Herbie’s Spices)
- Salt to taste
- ½ tsp cumin seeds
- ½ tsp ajwan (carom) seeds
- 2 tbsp melted ghee
- 2 tsp garlic, ginger and green chilli paste
- Water as required
- Latasha’s Kitchen Date & Tamarind Chutney
- To make batter, mix both flours, chilli powder, ground cumin and coriander, asafoetida powder, and salt to taste in a large mixing bowl.
- Add the cumin and ajwan (carom) seeds, ghee and garlic, ginger and chilli paste. Combine ingredients well.
- Add enough water to make a thick batter of pouring consistency, and beat until smooth.
- Peel and prepare onion rings. Pat dry.
- Heat oil in a deep fryer or heavy frying pan. Dip the onion slices into the batter, and deep fry until golden in colour.
- Drain the bajias on absorbent kitchen paper.
- Serve hot with Latasha’s Kitchen Date & Tamarind Chutney or Zingy Tomato Chutney.
Tips: Instead of onion rings crush or chop 1-2 large brown onions finely and mix into the batter to form a thick mixture. Taste batter for salt. Wet hands and make round balls of batter. Deep fry in hot oil for at least 5 minutes, until golden and crunchy. You can also use a medley of thinly sliced vegetables such as potato or sweet potato slices, eggplant, zucchini flowers, mushrooms, spinach leaves or cauliflower florets.