Onion Bhaji
Chef Binod Dhakal
Cardamom
Ann Arbor, Mich.
Snacks are integral to Indian culture, sold from street carts and kiosks all over the subcontinent, in neighboring Pakistan and Nepal as well. “Chaat” is the Indian word for snack, and numerous savory preparations fall into that category. At Cardamom restaurant in Ann Arbor, chef-owner Binod Dhakal serves up onion bhaji, a crispy fried snack flavored with coriander, cumin, garam masala and other Indian spices.
Ingredients
11 lb. yellow Spanish onions, quartered and sliced
3 tbsp. lemon juice
2-3 tbsp. salt, to taste
¼ cup gingerroot puree
¼ cup garlic puree
1 tbsp. ground coriander
1 tbsp. ground cumin
1 tsp. red chili powder
1 tsp. ground turmeric
½ tsp. black onion seeds
Chopped cilantro, optional
4 lb. chickpea flour (besan)
Vegetable oil for frying
Mango or other chutney
Steps
- In large bowl, combine onions, lemon juice and salt; let stand 10 minutes to break down onions.
- In a medium bowl, combine remaining ingredients except chickpea flour; stir into onions in large bowl until thoroughly incorporated. Mix in flour.
- Heat vegetable oil in deep fryer to 325 F. Form mixture into small patties, each about 1½ to 2 ounces. Deep fry patties until golden brown; drain on paper towels.
- Serve hot with chutney.
Photo courtesy of National Onion Association