I have been thinking about Onion bhaji’s for the last couple of days. It reminds me of the monsoons and the piping hot chai(Indian tea). Onion bhaji’s are the kind of moreish snack anytime! What say guys? Ravindra Sangeet is my weak point. Every morning as I walk down my work, I hear atleast one …I have loads loaded in my cellphone. Monsoons remind me of Kaviguru’s(Monsoons were his favourite time) composition
“Esho Shyamolo Sundaro,Ano Tabo Tapohora Trishahora Shangoshudha.
Chickpea flour 1 cup
Rice flour 3 tablespoons
Soda bicarbonate 1/2 teaspoon
Turmeric 1 tsp
Red chilli powder 1 tsp
Salt 1 tsp(you may add less or more as per your taste)
Carom seeds 1 tsp
Dehydrated onions 3 tablespoons
Coarsely crushed cumin and coriander seeds a teaspoon each
Chopped coriander 1 tablespoon
Oil 1.5 tablespoon
Water 1/2 cup
Mix all the dry ingredients and spices. Add the water and mix. Add in the chopped coriander and mix well. Set aside for 5 mins. Preheat the oven to 180 degrees C. If you like you may add 1/2 teaspoon of lemon juice and mix. Spoon this batter on a greased baking sheet at a distance from each other. Normally onion bhaji’/pakora is fried in oil. However, here I have baked it in the oven for 25-30 min.
Serve these with coriander-mint green chutney or a simple ketchup.
Rice powder adds to the crispness and lemon juice adds tangy taste. You may swap dehydrated onions either with fresh chopped red onions( in moon shaped) or any other veggies like sliced potatoes, spinach or even brinjal.